Follow these steps for perfect results
spaghetti sauce mix, packet
dry
tomato sauce
canned
water
zucchini
eggplant
peeled
green pepper
cut into 1-inch cubes
tomatoes
cut into small wedges
salt
spaghetti
uncooked
mozzarella cheese
grated
Combine spaghetti sauce mix, tomato sauce, and water in a crock pot.
Slice zucchini into 1/2-inch crosswise slices.
Peel eggplant, slice thinly, and cut each slice into quarter pieces.
Add zucchini, eggplant, green pepper, tomatoes, and salt to the spaghetti sauce mixture in the crock pot.
Cover and cook on low for 4-6 hours, or until vegetables are tender.
Cook spaghetti according to package directions and drain well.
Serve spaghetti topped with the vegetable sauce mixture.
Sprinkle with grated mozzarella cheese and serve immediately.
Expert advice for the best results
Add a pinch of red pepper flakes for a little heat.
For a richer flavor, brown the vegetables in a pan before adding them to the crock pot.
Adjust the amount of water depending on the desired consistency of the sauce.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve in a bowl, topped with mozzarella and fresh basil.
Serve with garlic bread.
Serve with a side salad.
Pairs well with tomato-based dishes.
Discover the story behind this recipe
A popular comfort food.
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