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!

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





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.