Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

I found this recipe when joining a crockpot recipe group on yahoo. Have not made this yet but it sounds very good and could be easily doubled for a larger family. Add a salad and breadsticks for a easy and quick meal.

Ingredients Nutrition


  1. To a crock pot add the dry spaghetti sauce mix, tomato sauce, and water.
  2. In 1/2-inch crosswise slices, cut zucchini.
  3. Peel the eggplant, slice thinly, and then cut each slice into quarter pieces.
  4. Add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce mixture.
  5. Cover and cook on low for 4-6 hours or until vegetables are tender.
  6. Before ready to serve, cook spaghetti according to the package directions and drain well.
  7. Top each serving of spaghetti with the vegetable sauce mixture.
  8. Sprinkle with grated mozzarella cheese and serve immediately.


Most Helpful

This was really good, and my kids have already asked me to make it again. I didn't have any eggplant on hand, so I had to leave that out. But that was the only way I deviated from the recipe. It made a wonderful, healthy meal. My only suggestion is to add a few herbs (oregano, basil, parsley come to mind), to complement the tomato-based sauce. Thanks, Lauralie41.

NorthwestGal September 15, 2016

I loved it! I made the half of it, substitude green for red pepper and I also added red pepper flaked to made it a bit hot! And I added some olive oil at the end. Next time I'll cook firstly the vegetables in olive oil and the I'll add the tomatoes. Thanks Lauri for a wordeful dinner!

katia March 17, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a