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