Ingredients:

  • 1 lb eggplant, cubed into 1-inch pieces
  • 2 medium zucchini, sliced into 1/2-inch rounds
  • 2 large bell peppers (red and yellow), chopped into 1-inch pieces
  • 1 medium red onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried herbes de Provence
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 tbsp fresh lemon juice

Instructions:

  1. Prepare all vegetables. Cut the eggplant and bell peppers into uniform 1-inch chunks, slice zucchini into thick rounds, and finely dice the onion and mince the garlic.
  2. Layer the onion, garlic, and eggplant at the bottom of the slow cooker. Add the bell peppers and zucchini on top. Pour the crushed tomatoes over the vegetables and stir in the olive oil, salt, pepper, and herbes de Provence.
  3. Cover and set the slow cooker to Low for 6 hours. Once the vegetables are tender and the sauce has thickened, stir in the fresh basil and lemon juice before serving.