Ratatouille Dip

Stir together tomatoes, eggplant, zucchini, summer squash, and bell pepper in a 4-quart slow cooker.

Cover and cook on High for 1 hour. Stir in thyme, garlic powder, and ground pepper. Turn to Low and cook for 30 minutes more.

Using a potato masher, crush the vegetable mixture to a chunky consistency. Stir in Parmesan. Stir occasionally while serving with pita chips.