Slow-cooked tomato sauce

(I can't for the life of me figure out how to upload these pictures in order... grrr)

I make this tomato sauce once a week. Very easy and delicious. First chop up eggplant, zucchini, onion, and red capsicum (pepper) and put in a slow cooker (crockpot) (3rd picture from top). Usually I use canned tomatoes but today I have too many fresh tomatoes from the garden. So I whizzed them in the food processor with 5 cloves of garlic then added to the slow cooker. They are a bit watery so I added tomato paste and 1/2 c extra virgin olive oil (go ahead, you must add that much... just close your eyes as you pour it in!). The 4th picture (from top) shows what it looks like at 10 am... and the 2nd picture (from top) at 6 pm after cooking on low for 8 hours. The 1st picture shows completed dinner.

My children eat at least a cup of this sauce (of course it has to be separate from the pasta!) and my husband confesses his undying love for me after eating this. That's why I make it once a week ;-) !