Cold Taco Pizza - cooking recipe

Ingredients

2 pkg. crescent rolls
16 oz. cream cheese
2/3 c. mayonnaise
2 Tbsp. taco sauce
1 Tbsp. dill weed
dash of salt and pepper
1/2 c. chopped onion
1/2 c. diced green pepper
1/2 c. sliced black olives
1/2 c. diced tomatoes
1 c. shredded Cheddar cheese
16 oz. uncooked spaghetti noodles
1/2 c. vegetable oil
1 eggplant (about 1 lb.)
1 medium onion, finely chopped
1 clove garlic, crushed
2 tsp. parsley flakes
1 (28 oz.) can whole tomatoes
1 (12 oz.) can tomato paste
1 (4 oz.) can mushrooms
2 tsp. oregano
1 tsp. salt
1 tsp. sugar

Preparation

Cook spaghetti noodles as directed on package.
Heat oil in large skillet over medium-high heat.
Cook and stir eggplant, onion, garlic and parsley in oil until onion is tender.
Stir in tomatoes (with liquid), tomato paste, mushrooms, oregano, salt and sugar and break up tomatoes.
Heat to boiling.
Reduce heat. Cover and simmer, stirring occasionally, 15 minutes.
Serve sauce over cooked spaghetti.
Great with buttered garlic bread.
Makes 4 to 6 servings.