| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
|
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Spaghetti sauce mix |
| 8 |
oz |
Can tomato sauce |
| 1 |
c |
Water |
| 4 |
|
Zucchini |
| 1 |
sm |
Egplant |
| 1 |
sm |
Green pepper — cut into 1" |
|
|
Cubes |
| 3 |
md |
Tomatoes — cut in small |
|
|
Wedges |
| 1/2 |
ts |
Salt |
| 1/2 |
lb |
Spaghetti — uncooked |
| 1/4 |
lb |
Mozzarella cheese — grated |
INSTRUCTIONS
In slow-cooking pot, mix dry spaghetti sauce mix with tomato sauce and
water. Cut zucchini into 1/2" crosswise slices. Peel eggplant; slice
thinly, then cut each slice into quarters. Add zucchini, eggplant, gree
pepper, tomatoes, and salt to spaghetti sauce. Cover and cook on low for 4
to 6 hours or until vegetables are tender. In meantime, cook spaghetti
according to package directions; drain well. When ready to serve, top each
serving of spaghetti with vegetable-sauce mixture. Sprinkle with cheese.
May be served as main dish or as accompaniment to thinly sliced roast beef.
Recipe By :
From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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