Slow-Cooker Ratatouille Italiano

Ingredients

• 2 pounds firm globe eggplant (cut into 1/2 inch cubes)
• 1 pound green bell peppers (seeded and chopped)
• 1 each red onion (chopped)
• 28 ounce canned, diced fire-roasted tomatoes
• 2 cloves garlic (minced)
• 1/2 teaspoon ground chipotle pepper
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 cup water
• 8 ounces black olives (sliced)