Revolution.

"Italian Vegetable Stew" from Slow Cooker Revolution (6 quart pot)

~1/4 c evoo
~1 lb eggplant cut into 1-inch chunks
~28 can whole tomatoes (chopped and juices reserved)
~1 onion, chopped
~1 red pepper, seeded and chopped into 1-inch chunks
~4 garlic cloves, minced
~1 T tomato paste
~1 T fresh oregano (I used 1 t dried.)
~3 c veggie broth
~1 lb yukon potatoes, cut into 1 inch chunks
~2 zucchini, peeled and cut into 1/2 in chunks
~2 T fresh basil (I used 2 t dried)
~salt and pepper
~grated parmesan

Heat 2 T oil over medium high.
Brown eggplant 5-7 minutes and transfer.
Heat 2 T oil add tomatoes, onion, bell pepper, garlic, tomato paste, oregano and cook until dry and beginning to brown (8-10 minutes).
Stir 1 c broth scraping brown bits and transfer.
Stir reserved tomato juice, remaining 2 c broth, and potatoes to crock pot.
Cover and cook 4-6 hours until veggies are tender. (Mine cooked for 5 hours.)
Stir in zucchini.
Cover and cook on high 20-30 minutes. (I did 20.)
Stir in basil.
Add salt and pepper to taste. (I didn't add any.)
Garnish with parmesan. (I accidentally forgot to do this.)

6 servings.

I liked this. My other half didn't. He likes his veggies super tender, and since I leaned toward the shorter cook times, the potatoes and zucchini weren't super soft. They were DONE, just not enough for his liking. S'ok though. More leftovers for me!