Slow-Cooker Ratatouille

I'm posting this for you, Mandy;)

Slow-Cooker Ratatouille

Ingredients
2 pounds eggplant, cut into 1/2 inch pieces and seeded
3 zucchini or yellow squash (about 8 oz each), quartered lengthwise and cut into 1 inch pieces
1-2 red bell peppers, stemmed, seeded, and cut into 1/2 inch pieces
2 onions, roughly chopped
6 tablespoons extra virgin olive oil
1 tablespoon sugar
4 garlic cloves, minced
2 teaspoons Herbs de Provence*
1 (28 ounce) can diced tomatoes, drained
1/4 cup all-purpose flour
salt and pepper
1 tablespoon balsamic vinegar
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil

Pasta to serve

If you don’t have any herbs de Provance, you can sub 1 teaspoon each of dried rosemary and dried thyme.

Instructions
Adjust oven rack 4 inches from broiler element and heat broiler.  If you have different heat settings available on your broiler, set it to medium.  Line extra large rimmed baking sheet with foil.  In a very large bowl, combine egg plant, zucchini, bell peppers, onions, olive oil, sugar, garlic, and herbs de Provence.  Toss until combined.

Divide vegetables evenly between prepared sheets and spread into a single layer.  Broil, 1 sheet at a time, until vegetables begin to brown, about 10 minutes (or faster, if your broiler has only one heat setting and it’s super hot!)  While the veggies are broiling, turn them a couple times during the cooking process to evenly cook them.  Transfer broiled vegetables to slow cooker and add tomatoes.

Stir flour, 2 1/2 teaspoons salt, and 1 teaspoon pepper into vegetables in slow cooker.  Cover and cook until veggies are tender, about 4 hours on low. Stir in balsamic vinegar, Parmesan, and basil.  Season with additional salt and pepper to taste and serve over pasta
Yields: about 8, 1-cup servings.