Slow Cooker Ratatouille

Ingredients

• 1 cup vegetable broth
• 1, 15-ounce can crushed tomatoes
• 1 onion, sliced
• 2 cloves garlic, minced
• 1, 1-pound eggplant, trimmed, peeled, cut into cubes
• 2 zucchini, ends trimmed, halved, thinly sliced
• 1 crookneck yellow squash, halved, thinly sliced
• 1 red bell pepper, cored, thinly sliced
• Juice and zest of a large lemon
• Salt and freshly ground black pepper to taste
• 1 teaspoon dried oregano
• 1/4 cup thinly sliced basil
• Extra virgin olive oil
• 6 tablespoons or more crumbled feta cheese