Slow-Cooker Italian Vegetable Stew | America's Test Kitchen

Ingredients

• 1/4 cup extra-virgin olive oil , plus extra for serving
• 1 pound eggplant , cut into 1-inch pieces
• 1 (28-ounce) can whole peeled tomatoes , drained with juice reserved, chopped
• 1 onion , chopped fine
• 1 red bell pepper , stemmed, seeded, and cut into 1-inch pieces
• 4 garlic cloves , minced
• 1 tablespoon tomato paste
• 1 tablespoon minced fresh oregano or ¾ teaspoon dried
• 3 cups chicken or vegetable broth , plus extra as needed
• 1 pound Yukon Gold potatoes , peeled and cut into ½-inch pieces
• 2 zucchini , quartered lengthwise and sliced 1 inch thick
• 2 tablespoons chopped fresh basil
• Salt and pepper
• grated Parmesan cheese