Put the slow cooker onto the High
or the browning setting and tip in the
crushed garlic, canned tomatoes, half
the oregano leaves, chilli and some
seasoning. Cook, covered, while you
chop the rest of the vegetables.
Tip out most of the sauce and start
layering up half the vegetables and
herbs with seasoning – the aubergines,
courgettes, red peppers, tomatoes,
basil and remaining oregano. Layer in
half the bread, rubbed with the whole
garlic clove, half the mozzarella and
half the tipped-out tomato sauce. Repeat
vegetable, herb and tomato sauce layers,
followed by the bread and mozzarella.
Push everything down well to compress,
then cook on high for 5-6 hrs.
Flash under the grill before serving
if you like (and your slow cooker pot
is suitable), until golden and bubbling.
Serve with the leftover basil leaves
on top and a big salad on the side.