I serve this over polenta or pasta, and top it with cheese for a simple dinner.  It would also be a great side dish to accompany any meat, and lends perfectly to dipping crusty bread. 

To make this #dinnerdoneby9am I throw everything in the slow cooker and turn on, then stir in the balsamic just prior to serving.

-1 (29 oz) can diced tomatoes
-1 eggplant, cut into large chunks
-2 zucchini, cut into large chunks
-2 colored bell peppers, cut into large chunks
-1 onion, cut into wedges
-1 (16 oz) pack mushrooms, quartered
-5 cloves garlic, minced
-1 tsp dried oregano
-1 tsp dried basil
-1 tsp dried thyme
-1 tsp dried rosemary
-2 tsp salt
-2 Tbsp sugar
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1/8 c olive oil
-1 (6 oz) can tomato paste
-2 Tbsp balsamic vinegar

Combine all ingredients, except balsamic vinegar in slow cooker.  Cook on low for 5-8 hours, or until desired tenderness is reached.  Stir in balsamic and serve.