Slow Cooker Ratatouille

Slow Cooker Ratatouille

I served this over whole wheat pasta, and topped it with cheese for a simple dinner.  It would also be a great side dish to accompany any meat, and lends perfectly to dipping crusty bread.  I really enjoyed it, and the fact that Jeremy ate eggplant (which he won't eat) says a lot also.

-1 (29 oz) can diced tomatoes
-1 eggplant, cut into large chunks
-2 zucchini, cut into large chunks
-2 colored bell peppers, cut into large chunks
-1 onion, cut into wedges
-1 (16 oz) pack mushrooms, quartered
-5 cloves garlic, minced
-1 tsp dried oregano
-1 tsp dried basil
-1 tsp dried thyme
-1 tsp dried rosemary
-2 tsp salt
-2 Tbsp sugar
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1/8 c olive oil
-1 (6 oz) can tomato paste

Combine all ingredients, except tomato paste, in slow cooker.  Cook on low for 8 hours, or high for 4 hours (or until desired tenderness is achieved), stirring every hour.  Stir in tomato paste and allow to cook for a few more minutes until the sauce thickens.  Serve.