1 envelope spaghetti sauce mix
1 (8 oz.) can tomato sauce
1 C. water
1 small eggplant
1 small green pepper, cut into 1-inch cubes
3 medium tomatoes, cut into small wedges
1/2 tsp. salt
1/2 lb. uncooked spaghetti
1/4 lb. mozzarella cheese, grated
In slow cooker, 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 pepper, tomatoes and salt to spaghetti sauce. Cover and cook on LOW for 4 to 6 hours or until vegetables are tender.
Meanwhile, cook spaghetti according to package directions; drain well. When ready to serve, top each serving of spaghetti with vegetable-sauce mixture. Sprinkle with cheese.
Makes 6 servings.