Matt's Late Summer Vegetable Stew

Ingredients

• 2 eggplants, cut into bite-size chunks
• 4 summer squashes, any variety, cut into bite-size chunks
• 4 bell peppers, stemmed and seeded and cut into bite-size chunks
• 1 large can of whole peeled tomatoes
• ½c olive oil
• ½c wine, any kind you like—red, white, vermouth, sake, what have U
• 1 head of garlic, cloves peeld and sliced as thin as you can, against the grain
• About a pound of fresh ripe tomatoes
• All the fucking basil, cut in ribbons

Method

1. Preheat crockpot. 
2. Toss eggplant with salt, pepper and a few ounces of olive oil.  The eggplant will absorb a lot of oil—be generous with it.  Add the eggplant and canned tomatoes to the crockpot.  Crush the tomatoes with your clean hands.  Pour a couple more ounces of olive oil on.  Cook on hi 1 hour. 
3. Toss squash and bell peppers with salt, pepper and olive oil.  Add them to the crockpot.  Pour in the wine.  Stir it up.  Cook on hi for another hour. 
4. Add garlic to crockpot, stir it up and cook on hi for a final hour. 
5. Turn off crockpot, add the fresh tomatoes and stir them in.  Remove the stew from the crockpot.  Finish with the rest of the olive oil, more salt and all the fucking basil. 

Yield

About 5 quarts