from Fresh from the Vegetarian Slow Cooker by Robin Robertson
2 tbsp olive oil
1 small eggplant, cut into 1/2-inch dice
1 small yellow onion, diced
1 small red bell pepper, seeded and cut into 1/2-inch dice (I used a combo of red, yellow, and orange)
2 garlic cloves, minced
2 small zucchini, cut into 1/2-inch-thick rounds
one 28-ounce can diced tomatoes, with their juice
1 tsp dried thyme (I used about a tablespoon of fresh)
salt and freshly ground black pepper
3 tbsp pesto
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the eggplant and cook, stirring, until softened, about 5 minutes. Using a slotted spoon, transfer the eggplant into a 3 1/2- to 4-quart slow cooker (I used my 5 quart and it was just fine).
Add the remaining 1 tablespoon oil to the same skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the onion to the slow cooker along with the bell pepper, garlic, zucchini, tomatoes and their juice, and thyme. Season with salt and pepper. (I gave it a stir even though it didn’t tell me to. Just fine.) Cover and cook on Low for 4 hours, until the vegetables are tender.
Just before serving, stir in the pesto. Serves 4 to 6.