Heat 1 tablespoon of olive oil in a large skillet. Cook the eggplant until golden brown (about 5 minutes). Remove and set aside. Repeat with zucchini, then bell peppers, then onions. Cooking separately preserves texture.
A: The zucchini and tomatoes release a lot of liquid. Simmer uncovered for the last 10 minutes to evaporate excess water.
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Return all the sautéed vegetables to the pan. Add thyme, oregano, salt, and pepper. Stir gently.
A: Yes. Sauté the vegetables first, then add to the slow cooker on low for 4 hours.
