Recipe - Vegetarian Spaghetti

1 pack Spaghetti sauce mix
8 ounce Can tomato sauce
1 cup Water
4 Zucchini
1 small Egplant
1 small Green pepper cut into 1"
Cubes
3 md Tomatoes cut in small
Wedges
One half teaspoon Salt
One half pound Spaghetti uncooked
One fourth pound Mozzarella cheese grated

In slowcooking 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 vegetablesauce mixture. Sprinkle with cheese.
May be served as main dish or as accompaniment to thinly cut or sliced up 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