Slow Cooker Ratatouille - cooking recipe

Ingredients

6 tablespoons extra-virgin olive oil, divided
2 eggplants, cut into 1-inch chunks (2 pounds)
3 zucchini, cut into 1-inch chunks (1 1/2 pounds)
2 onions, halved and sliced 1/4 inch thick
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
2 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 (28 ounce) can diced tomatoes, drained, juice reserved
1/4 cup chopped fresh basil or 1/4 cup parsley
salt and pepper
grated parmesan asiago cheese, for serving

Preparation

Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Brown half of eggplant lightly on all sides, 5 to 7 minutes; transfer to slow cooker. Repeat with 1 tablespoon more oil and remaining eggplant.
Transfer to slow cooker. Working in two batches, repeat saute with 2 tablespoons more oil and zucchini; transfer each batch to slow cooker.
Heat remaining 2 tablespoons oil in skillet over medium-high heat until shimmering. Add onions, bell peppers, garlic, and thyme and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in reserved tomato juice, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
Stir tomatoes into slow cooker. Cover and cook until vegetables are tender, 4 to 6 hours on low. Stir in basil, season with salt and pepper to taste, and serve with Parmesan. (This dish does not hold well on warm setting.).