Instructions: In slow-cooking pot, mix dry spaghetti sauce mix with tomato sauce and water. Add zucchini, eggplant, green bell 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 vegetables-sauce mixture. Sprinkle with cheese.

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