Eggplant-Zucchini Casserole(Low-Fat) - cooking recipe

Ingredients

2 (8 oz.) cans tomato sauce
2 tsp. Worcestershire sauce
freshly ground pepper
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. marjoram
2 medium cloves garlic, crushed
1 medium eggplant, peeled and cut into 1/4-inch slices
2 medium zucchini, cut into 1/4-inch slices
1 c. uncooked spaghetti, broken into pieces
3 medium stalks celery, chopped
1 medium onion, chopped
1 medium green pepper, chopped
8 oz. Mozzarella cheese, shredded

Preparation

Combine tomato sauce, Worcestershire sauce, black pepper, spices and garlic.
Mix well.
In a 9 x 13-inch casserole dish, arrange 1/2 of eggplant slices in a single layer.
Top with 1/2 of zucchini slices, celery, spaghetti, onion and green pepper.
Then spread 1/2 of cheese on top, then spoon 1/2 of tomato mixture. Repeat layers.
Bake covered at 350\u00b0 for about an hour or until vegetables are tender.
Serves 8.