Step 1

In a 5- to 6- quart slow cooker, stir together tomatoes, eggplant, zucchini, squash, , red pepper, onion, garlic, salt, Italian seasoning, crushed red pepper and black pepper.

Step 2

Cook on HIGH for 3 1/2 hours or LOW for 6 to 8 hours

Step 3

Add tomato paste and parsley and cook uncovered for an additional 30 minutes.

Step 4

If desired, drizzle with olive oil and sprinkle with fresh parsley or chives before serving.