Slow Cooker Ratatouille

I can't get over how easy this is and how good it is! I've made Ratatouille the traditntal way, one vegetable at a time, lots and lots of oil and it's delicious. But this--all the vegetables chopped and popped into the crockpot, a mere 2 tablespoons of oil mixed with some tomato paste and salt and pepper and then mixed into the vegetables along with thyme and a bay leaf--after 4-5 hours on low, it is simply delicious. Next time I might up the herbs, play with the amounts of each vegetable, but the basic concept is wonderful. My only exception--I peel the eggplant.