1 med. eggplant, peeled, cut in 1/4-inch slices
2 zucchini, cut in 1/4-inch slices
1 c. uncooked spaghetti, broken in 1-inch pieces
1 c. sliced celery
2 summer squash, sliced 1/4-inch
1 green pepper, thinly sliced
8 oz. Mozzarella cheese, sliced
2 (8 oz.) cans tomato sauce
1/4 c. water
2 tsp. Worcestershire sauce
1/2 tsp. salt
Pinch oregano

Layer vegetables, spaghetti and cheese in order listed in greased 4-quart casserole. Combine remaining ingredients and pour over vegetables, spaghetti and cheese in casserole. Cover and bake at 350 degrees for 1 hour or until vegetables are tender. Stir at 1/2 hour and 1 hour.