Title: Vegetarian Spaghetti
Categories: None
Yield: 6 Servings

1 pk Spaghetti sauce mix
8 oz Can tomato sauce
1 c Water
4 Zucchini
1 sm Egplant
1 sm Green pepper -- cut into 1"
Cubes
3 md Tomatoes -- cut in small
Wedges
1/2 ts Salt
1/2 lb Spaghetti -- uncooked
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" crosswise slices. Peel eggplant; slice
thinly, then cut each slice into quarters. Add zucchini, eggplant, gree
pepper, 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.

Recipe By :

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip