Vegetarian Spaghetti - cooking recipe

Ingredients

1 1/4 ounces spaghetti sauce mix, packet
1 (8 ounce) can tomato sauce
1 cup water
4 zucchini
1 small eggplant
1 small green pepper, cut into 1-inch cubes
3 medium tomatoes, cut into small wedges
1/2 teaspoon salt
1/2 lb spaghetti, uncooked
1/4 lb mozzarella cheese, grated

Preparation

To a crock pot add the dry spaghetti sauce mix, tomato sauce, and water.
In 1/2-inch crosswise slices, cut zucchini.
Peel the eggplant, slice thinly, and then cut each slice into quarter pieces.
Add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce mixture.
Cover and cook on low for 4-6 hours or until vegetables are tender.
Before ready to serve, cook spaghetti according to the package directions and drain well.
Top each serving of spaghetti with the vegetable sauce mixture.
Sprinkle with grated mozzarella cheese and serve immediately.