1 large onion, chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
2 eggplants, cut into 3 cm cubes
2 medium zucchinis, sliced into 1 cm rings
1 red capsicum, deseeded and chopped into 3 cm pieces
1 green capsicum, deseeded and chopped into 3 cm pieces
2 x 400 g cans chopped tomatoes
2 tablespoons chopped fresh thyme
Salt and freshly ground black pepper
Place all ingredients except salt and pepper in slow cooker. Cover and cook on HIGH 4-5 hours or LOW 6-7 hours.
Season to taste.