2 tbs olive oil
1 small eggplant, cut into 1/2″ dice
1 small yellow onion, diced
1 small red bell pepper, seeded & cored & cut into 1/2″ dice
2 cloves garlic, minced
2 small zucchinis, cut into 1/2″ thick rounds
1 (28 oz) can diced tomatoes, with their juice
1 tsp dried thyme
salt & freshly ground black pepper
3 tbs pesto, homemade OR store-bought

heat 1 tbs of the oil in a lg skillet over medium heat. add the eggplant & cook, stirring, until softened, about 5 minutes. using a slotted spoon, transfer the eggplant to a 3 1/2-4 qt slow cooker.

add the remaining 1 tbs oil to the same skillet over medium heat. add the onion, cover, & cook until softened, about 5 minutes. add the onion to the slow cooker along with the bell pepper, garlic, zucchini, tomatoes & their juice, & thyme. season with salt & pepper. cover & cook on LOW for 4 hours, until the vegetables are tender.

just before serving, stir in the pesto.

serves 4-6