Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Spaghetti sauce mix 1-inch cubes
1 8 oz. can tomato sauce 3 md Tomatoes, cut into small
1 c Water Wedges
4 Zucchini 1/2 ts Salt
1 sm Eggplant 1/2 lb Uncooked spaghetti
1 sm Green pepper, cut into 1/4 lb Mozzarella cheese, grated

In slow-cooking pot, mix dry spaghetti sauce mix with tomato sauce and
water. Cut zucchini into 1/2-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

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