Hearty Veggie Fish Stew

I smelled the Ratatouille cooking and decided to add some of my whiting fillets to make it a fish stew. It's really good that way!

So here it is:

Ingredients:
1 medium eggplant, peeled and chopped
2 zucchini, chopped
1 onion, chopped
4 plum tomatoes or a handful of sundried tomatoes, soaked in water until soft enough to chop (reserve the water to use as cooking fluid in recipe)
1 bell pepper, any color, chopped
1/2 tsp garlic powder or 2 cloves garlic, crushed or minced
2 tbsp olive oil
2 tbsp apple cider vinegar or lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp of cayenne pepper
1 lb of white fish, chopped into 1" cubes or smaller
3 tbsp chopped fresh basil
1/4 cup chopped fresh cilantro

Put all the ingredients except the fish, basil and cilantro in the crockpot. Add enough water so you can see it through the vegetables and cook on high for 3-4 hours or low for 6-7 hours, stirring occasionally, until the vegetables are tender. Stir in the fish, basil and cilantro. Let it cook another 15-30 minutes - until the fish flakes easily with a fork. If you wish, top with grated parmesan cheese.

You could make it more Mediterranean by adding in some green or black olives and/or capers and some marjoram or oregano (around 1/4 tsp of dried or 1 tsp of fresh).