From: recipelink.com

Ratatouille (crock pot)
Source: rec.food.recipes 1996

1 eggplant, peeled and cut into 1" chunks
salt
2 medium onions, chopped
2 cups chopped fresh tomatoes
1 green bell pepper, cut into 1/2" squares
1 red bell pepper, cut into 1/2" squares
1 yellow bell pepper, cut into 1/2" squares
3 zucchini, sliced
3 tablespoons olive oil
3 tablespoons dried basil
4 cloves garlic, minced
1/2 teaspoon finely ground black pepper
1 6 oz. can tomato paste
1 6 oz. can ripe olives, drained and chopped
3 tablespoons chopped fresh basil

Sprinkle eggplant with salt and let it drain in a colander about 1 hour. Press out excess moisture. Rinse with water and pat dry with paper towels. Place it in crockpot. Add onions, tomatoes, peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt; mix well. Cover and cook on LOW 7 hours or on HIGH 3 hours. Stir in tomato paste, olives and fresh basil. Serve over hot cooked rice.