Slow Cooker Zucchini Ratatouille

1/3 cup (85ml) of oil
3 cloves garlic, minced
1 pound (500g) of tomatoes, quartered
1 eggplant, peeled and cubed
1 red pepper, sliced
1 green pepper, sliced
1/2 pound (250g) zucchini, sliced
3 medium onions, quartered
1/2 pound (250g) mushrooms, sliced
2 teaspoons of  salt
1/2 teaspoon of pepper
1/2 teaspoon of oregano
1/2 teaspoon of basil

Saute the garlic in the oil for about two minutes. Put into the slow cooker.
Putt the remaining ingredients into the slow cooker and mix thoroughly.
Cover and cook on LOW for 6 to 8 hours.
Before serving, remove the lid and turn the heat to HIGH.
Cook until all liquid has gone.
Serves 8