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1 pk Spaghetti sauce mix
8 Oz. can tomato sauce
1 c Water
1 sm Eggplant
1 sm Green pepper, cut into 1-inch cubes
3 md Tomatoes, cut into small wedges
1/2 ts Salt
1/2 lb Uncooked spaghetti
1/4 lb Mozzarella cheese, grated
In slow cooker, mix dry spaghetti sauce mix with tomato sauce and water. Cut zucchini into 1/2-inch crosswise slices. Peel eggplant; slice thinly, then cut each slice into quarters. Add zucchini, eggplant, green 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.
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