Special Equipment: Dutch oven or Large Slow Cooker
Pre-heat oven to 425 degrees
Line a large Lasagna/roasting pan with foil. Spray with pan release. Put in Eggplant, drizzle with half the oil. Sprinkle eggplant with salt. Cover with another piece of foil (Hint: spray pan release on the side of the foil facing the eggplant). Crimp/ seal foil. Bake 30-40 min. until eggplant is cooked, but firm. Remove from oven.
If using a Dutch oven lower oven temperature to 325 degrees.
In large fry pan sauté onions a few minutes, then add peppers, then herbs and garlic, then squash. Cook after adding squash about 3-4 min, squash should only be partially cooked.
Put onion/squash mixture in crock pot or dutch oven. Add tomatoes, tomatoes paste, bouillon, red pepper flakes and black pepper. Cook for 15 min
Add Eggplant cook 10 min. more. Taste, add more herbs, bouillon, red pepper flakes and or brown sugar as needed.
Serve warm with fresh grated Parmesan, and Bread, or mix with pasta, top with cheese bake (350 degrees for ½ hour if ingredients are hot or 45 min. if cold)
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