Vegetarian spaghetti
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Spaghetti sauce mix |
| 1 | 8 oz. can tomato sauce | |
| 1 | cup | Water |
| 4 | Zucchini | |
| 1 | small | Eggplant |
| 1 | small | Green pepper, cut into |
| 1-inch cubes | ||
| 3 | mediums | Tomatoes, cut into small |
| Wedges | ||
| ½ | teaspoon | Salt |
| ½ | pounds | Uncooked spaghetti |
| ¼ | pounds | Mozzarella cheese, grated |
Directions
In slow-cooking pot, mix dry spaghetti sauce mix with tomato sauce and water. Cut zucchini into ½-inch crosswise slices. Peel eggplant; slice thinly, then cut each slice into quarters. Add zucchini, eggplant, green peper, tomatoes, and salt to spaghetti sauce. Cover and cook on low for 4 to 6 hours or until vegetables are tender. In meantime, cook spaghetti according to package directions; drain well.
When ready to serve, top each serving of spaghetti with vegetable-sauce mixture. Sprinkle with cheese. May be served as main dish or as accompaniment to thinly sliced roast beef. *From the Crockery Cookery Cookbook by Mable Hoffman* Submitted By MICHELLE BRUCE On 01-28-95