Crockpot Ratatouille - cooking recipe

Ingredients

2 medium sized eggplants
1 medium sized zucchini
1 medium sized yellow squash
1 (14 ounce) can fire roasted diced tomatoes, undrained
1 medium yellow onion, diced
3 garlic cloves, minced
1 green bell pepper, chopped
1/4 cup olive oil
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper

Preparation

Chop all vegetables into \"mouth sized\" chunks, unpeeled.
Layer the vegetables in the crock pots.
Cover with the spices, tomatoes, spices, olive oil.
Cook on low for 5-6 hours or on high 3-4 hours.