Vegetarian Spaghetti 1 pk Spaghetti sauce mix 8 Oz. can tomato sauce 1 c Water 4 Zucchini 1 sm Eggplant 1 sm Green pepper, cut into 1-inch cubes 3 md Tomatoes, cut into small wedges 1/2 ts Salt 1/2 lb Uncooked spaghetti 1/4 lb Mozzarella cheese, grated
In slow-cooking pot, mix dry spaghetti sauce mix with tomato sauce & water. Cut zucchini into 1/2-inch crosswise slices. Peel eggplant; slice thinly, then cut each slice into quarters. Add zucchini, eggplant, green pepper, tomatoes,&salt to spaghetti sauce. Cover & 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. Live simply. Speak kindly. Care deeply. Love generously. Leave the rest to God. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
