Crock-Pot Ratatouille
This is incredibly easy, and it can cook while you are away, so that you can come home to a delicious and nutritious meal!

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2 pounds of eggplant cut into 1/2 inch pieces	1 - 28 oz can diced tomatoes OR substitute fresh tomatoes.
3 zucchini (1 - 1/2 pounds total) cut lengthwise into 1 inch pieces	salt and pepper
2 red/yellow/orange bell peppers cut into 1/2 inch pieces	1/4 cup parmesan cheese
2 onions - chopped	1 red bell pepper, cut into thin strips
2 cloves of garlic - minced	1/4 cup fresh basil - Chopped
1/2 cup extra virgin olive oil	2 teaspoons herbs de Provence

Directions
1 Adjust oven rack 4 inches from broiler element and heat broiler. Line 2 rimmed baking sheets whith foil and spray with a vegetable oil.  Combine eggplant, zucchini, peppers, onions, garlic, sugar, 6 tablespoons vegtable oil and herbs de provence in large bowl.   Divide vegetables evenenly between prepared sheets and spread into a single layer. Broil 1 sheet at a time, until vegetables begin to brown,  10 - 12 minutes, rotating sheet half way through baking. Transfer broiled vegetables and tomatoes to a slow cooker.
2 Stir in 2 - 1/2 teaspoons salt, 1 teaspoon pepper in slow cooker.  Cover and cook until vegetables are tender which may take about 4 hours on low. 

3 Stir in parmesan, basil and the remaining 2 teaspoons of oil.  Season with salt and pepper then serve.