Cold Taco Pizza

• 2 pkg. crescent rolls
• 16 oz. cream cheese
• 2/3 c. mayonnaise
• 2 Tbsp. taco sauce
• 1 Tbsp. dill weed
• dash of salt and pepper
• 1/2 c. chopped onion
• 1/2 c. diced green pepper
• 1/2 c. sliced black olives
• 1/2 c. diced tomatoes
• 1 c. shredded Cheddar cheese
• 16 oz. uncooked spaghetti noodles
• 1/2 c. vegetable oil
• 1 eggplant (about 1 lb.)
• 1 medium onion, finely chopped
• 1 clove garlic, crushed
• 2 tsp. parsley flakes
• 1 (28 oz.) can whole tomatoes
• 1 (12 oz.) can tomato paste
• 1 (4 oz.) can mushrooms
• 2 tsp. oregano
• 1 tsp. salt
• 1 tsp. sugar

1. Cook spaghetti noodles as directed on package.
2. Heat oil in large skillet over medium-high heat.
3. Cook and stir eggplant, onion, garlic and parsley in oil until onion is tender.
4. Stir in tomatoes (with liquid), tomato paste, mushrooms, oregano, salt and sugar and break up tomatoes.
5. Heat to boiling.
6. Reduce heat. Cover and simmer, stirring occasionally, 15 minutes.
7. Serve sauce over cooked spaghetti.
8. Great with buttered garlic bread.
9. Makes 4 to 6 servings.

crescent rolls, cream cheese, mayonnaise, taco sauce, dill weed, salt, onion, green pepper, black olives, tomatoes, cheddar cheese, noodles, vegetable oil, eggplant, onion, clove garlic, parsley flakes, tomatoes, tomato paste, mushrooms, oregano, salt, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271676 (may not work)