Coat a 4-6 quart slow cooker with 1 tablespoon of olive oil.

Place the chopped eggplant in a colander over a large bowl and sprinkle with 1 teaspoon of salt. Allow the excess liquid to drain for at least 15 minutes. Rinse and drain well. Set aside

Meanwhile, in a large skillet, heat the remaining oil over medium heat. Add onion to the skillet and sauté until translucent. Add garlic to the pan and sauté for 1-2 minutes until soft. Then mix in the tomato paste and cook until it’s dark red, about 2 minutes. Remove from heat and set aside.

To the slow cooker add eggplant, zucchini, bell peppers, tomatoes, and the onion mix. Add balsamic vinegar, herbs, remaining salt, and pepper. Gently stir until thoroughly mixed.

Cover and cook on high 2-3 hours or low 4-5 hours, stirring occasionally, until vegetables are tender.

Serve topped with fresh basil and red pepper flakes.