Vegetarian Spaghetti

Yield: 6 servings

Ingredients

• 1 envelope spaghetti sauce mix
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 4 zucchini
• 1 small eggplant
• 1 small green bell pepper, cut into 1 inch cubes
• 3 medium tomatoes, cut into small wedges
• 1/2 teaspoon salt
• 1/2 pound uncooked spaghetti
• 1/4 pound mozzarella cheese, grated

Instructions

1. In slow cooker, mix dry spaghetti sauce mix with tomato sauce and water.
2. Cut zucchini into 1/2-inch crosswise slices.
3. Peel eggplant; slice thinly, then cut each slice into quarters.
4. Add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce.
5. Cover and cook on LOW for 4 to 6 hours or until vegetables are tender.
6. Meanwhile, cook spaghetti according to package directions; drain well.
7. When ready to serve, top each serving of spaghetti with vegetable-sauce mixture.
8. Sprinkle with cheese.