Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 2 red bell peppers, seeded and chopped
  • 1 large eggplant, peeled and cubed (about 4 cups)
  • 2 medium zucchini, cubed (about 3 cups)
  • 2 yellow squash, cubed (about 3 cups)
  • 1 (28 ounce) can crushed tomatoes (794 grams)
  • 1 (15 ounce) can tomato sauce (425 grams)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley (for garnish)
  • Extra virgin olive oil (for drizzling, optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Transfer the sautéed onion and garlic to the slow cooker. Layer in the bell peppers, eggplant, zucchini, and yellow squash.
  3. Pour in the crushed tomatoes and tomato sauce. Add the basil, oregano, thyme, red pepper flakes (if using), bay leaf, salt, and pepper.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  5. Remove the bay leaf. Taste and adjust seasoning as needed. Garnish with fresh parsley and a drizzle of extra virgin olive oil, if desired.