1 medium eggplant, peeled, cut into 1-inch cubes
1/4 c. olive oil
1 medium onion, peeled and thinly sliced
2 cloves garlic, minced
2 medium zucchini, sliced 1/2-inch thick
1 medium green bell pepper, thinly sliced
5 medium tomatoes, peeled and quartered, or 1 can (28 oz.) tomatoes, drained
1/4 c. chopped fresh parsley
2 t. salt
1 t. basil
1/2 t. pepper

Heat oil in large saucepot; add onion and garlic; cook until almost tender. Add eggplant, zucchini and green bell pepper; cook and stir 2 to 3 minutes.
With slotted spoon, transfer to crockpot; add remaining ingredients.
cover and cook on LOW 8 to 10 hours.
Serve as a vegetable or a sauce for pasta of choice.