Vegetarian Crockpot Spaghetti

1 package spaghetti sauce mix
1 (8 oz.) can tomato sauce
1 cup water
4 zucchini
1 small eggplant
1 small green pepper, cut into 1" cubes
3 med. tomatoes, cut into small wedges
1/2 tsp salt
1/2 lb. uncooked spaghetti
1/4 lb. mozzarella cheese, grated

In crockpot, 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 4-6 hours or until vegetables are tender.

In meantime, cook spaghetti according to pkg. directions; drain well. When ready to serve, top each serving of spaghetti with vegetable sauce mixture. Sprinkle with cheese. Makes 6 servings.

Disclaimer: Throughout this website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.