Recipe of the Week: Vegetarian Spaghetti, by Jethro B.

Ingredients:

• 1 package spaghetti sauce mix
• 1 (8 oz) 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 tsp salt
• 1/2 lb uncooked spaghetti
• 1/4 lb grated mozzarella cheese

Directions:

1. In a CrockPot, mix the dry spaghetti sauce mix with tomato sauce and water.
2. Cut zucchini into 1/2-inch crosswise slices.
3. Peel the eggplant; slice thinly, then cut each slice into quarters.
4. Add zucchini, eggplant, green pepper, tomatoes, and salt to the spaghetti sauce.
5. Cover and cook on low for 4 to 6 hours or until vegetables are tender.
6. In the meantime, cook spaghetti according to the package directions and drain well.
7. When ready to serve, top each serving of spaghetti with vegetable sauce mixture and sprinkle with cheese.

You can serve this as a main dish or as an accompaniment to thinly sliced roast beef.

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