Slow-Cooker Ratatouille & Goat Cheese Toasts

Heat 1 1/2 tablespoons of the oil in a large skillet over medium. Add the onion and bell pepper, and cook, stirring often, 5 minutes. Add the garlic; cook, stirring occasionally, 2 minutes. Place the vegetable mixture in a 5- to 6-quart slow cooker. Add the eggplant, zucchini, tomatoes, tomato sauce, salt, and pepper, and stir gently to combine. Cover and cook on LOW until the eggplant is tender, about 4 hours.

Preheat the oven to 450 degrees F. Brush the bread slices with the remaining 1 1/2 tablespoons oil; place on a baking sheet. Bake in the preheated oven until lightly toasted, about 5 minutes.

Cut each bread slice in half diagonally; divide the pieces among 6 plates. Top with the ratatouille mixture. Sprinkle evenly with the basil and goat cheese.