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"   Whenever all those summer vegetables show up at the farmstand, I start itching to make ratatouille. However, no one else in my family will eat eggplant, zucchini or cooked bell peppers, so I had to wait until a visit with my parents to put the slow cooker to work on this classic summer dish. We ate the ratatouille last night on sandwiches with melty mozzarella.    The recipe is adapted from The Slow Cooker Revolution, a cookbook from America&amp;#039;s Test Kitchen, so it&amp;#039;s a little bit fussy. It involves browning all the vegetables, one type at a time, before putting them into the cooker, so it takes at least 30 minutes to put together before spending 4 to 6 hours on low in the slow cooker. First I cubed an eggplant (I didn&amp;#039;t peel, didn&amp;#039;t salt, nothing) and browned it in hot olive oil for a few minutes, shaking the pan every once in a while to stir things up. When they were a little brown, I put them in the slow cooker.    Next I did the same thing with 3 medium zucchini that I had cut into half-moons.    While the zucchini was browning I cut an onion in half and sliced into thin half-rings. I cut 2 red bell peppers into 1-inch pieces and minced 2 garlic cloves. After the browned zucchini went into the slow cooker, I added more oil to the pan and cooked the onion, pepper and garlic together until softened.    I added about 1/4 cup flour to the vegetables and stirred it in, then I added 1 tomato that I had cut into 1-inch pieces along with the juices from the tomato. Stirred, then added this mixture to the slow cooker, too. Cooked on low for 4 hours, then served on good bread with mozzarella slices, basil leaves and a sprinkle of Parmesan. The heat of the ratatouille melted the cheese, but my bread was so soft and puffy that I should have pressed it in a sandwich press. Here&amp;#039;s a spin on ratatouille from Woman&amp;#039;s Day: Ratatouille with White Beans "^^<http://www.w3.org/2001/XMLSchema#string>
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