Vegetarian Spaghetti 1 envelope spaghetti sauce mix 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 pound uncooked spaghetti 1/4 pound mozzarella cheese, grated In crockpot, 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. Meanwhile, cook spaghetti according to package directions; drain well. When ready to serve, top each serving of spaghetti with vegetable-sauce mixture. Sprinkle with cheese. Makes 6 servings.