Gluten-Free Eggplant Spaghetti Lasagna

Ingredients:
1 Large peeled and cubed eggplant
2 Big diced tomatoes (or substitute for a can of petit diced tomatoes)
1 Cup roughly cut basil leafs
3 Minced garlic cloves
1/4 cup green olives
2 Tbsp capers
1 Cup water (or vegetable broth)
2 Tbsp balsamic glaze
Salt & pepper to taste
8-12 Ounces corn spaghetti
Zucchini
1 Cup shredded mozzarella cheese
1/2 Cup shredded asiago cheese
1/2 Cup shredded swiss cheese
Directions:
1. Combine these ingredients (omit the cheese and pasta and zucchini) in a slow cooker for 6-8 hours on low. the stew is delicious on its own too!
2. Cook the spaghetti according to package directions
3. Crain the spaghetti and place it in the bottom of a shallow casserole dish
4. Shred raw zucchini on top of the pasta
5. Spread cheese on top of the zucchini
6. Pour eggplant stew on top of the whole thing
7. Bake for 45 minutes
8. Remove from oven and sprinkle swiss cheese on top and sprinkle with pepper
9. Bake for another 10 minutes
10. Let cool, and slice!