Vegetarian Spaghetti For Crock Pot - cooking recipe

Ingredients

1 (1 1/2 ounce) envelope spaghetti sauce mix
1 (8 ounce) can tomato sauce
1 cup water
1 small eggplant
1 small bell pepper, cut into 1 inch chunks
3 medium tomatoes, cut into small wedges
1/2 teaspoon salt
1/2 lb uncooked spaghetti
1/4 lb grated mozzarella cheese

Preparation

In slow cooker pot, mix dry sauce mix with tomato sauce and water.
Cut zucchini into 1/2-inch crosswise slices.
Peel eggplant, slice thinly and then cut each slice into quarters.
Add all the diced and sliced veggies to the crockpot.
Cover and cook on low 4-6 hours or until vegetables are tender.
Meanwhile, cook spaghetti according to package directions; drain.
Serve sauce on top of cooked spaghetti with mozzarella sprinkled on top.