Ingredients
- 1 packet (1 1/4 ounce) spaghetti sauce mix
- 1 can (8 ounce) tomato sauce
- 1 cup water
- 16 ounces zucchini (4 zucchini)
- 1 1/2 pound eggplant (1 small)
- 1 small green bell pepper (cut into 1-inch cubes)
- 18 ounces tomatoes (3 medium, cut into small wedges)
- 1/2 teaspoon salt
- 1/2 pound dry spaghetti
- 1/4 pound mozzarella cheese (grated)
How to Make
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Step 1: To a crock pot add the dry spaghetti sauce mix, tomato sauce, and water.
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Step 2: In 1/2-inch crosswise slices, cut zucchini. Peel the eggplant, slice thinly, and then cut each slice into quarter pieces.
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Step 3: Add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce mixture. Cover and cook on low for 4-6 hours or until vegetables are tender.
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Step 4: Before ready to serve, cook spaghetti according to the package directions and drain well.
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Step 5: Top each serving of spaghetti with the vegetable sauce mixture. Sprinkle with grated mozzarella cheese and serve immediately.
Tips & Variations
- Crock Pot
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