Recipe for Vegetarian Spaghetti


1 pkg spaghetti sauce mix
1 8 oz. can tomato sauce
1 cup water
4 zucchini
1 small eggplant
1 small green pepper, cut into
1 1-inch cubes
3 medium tomatoes, cut into small
1 wedges
1/2 teaspoon salt
1/2 lb uncooked spaghetti
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.

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