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In a 3-1/2- or 4-quart slow cooker, combine eggplant, zucchini, yellow squash, cannellini beans (or great northern beans), tomato, garlic, rosemary (or thyme), pepper and dried basil, if using. Add tomato juice.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Stir in fresh basil, if using, and vinegar.
Preheat oven to 400°F. Lightly brush baguette slices with oil. Sprinkle with 1 tablespoon cheese. Place bread slices on a baking sheet; bake for 6 to 8 minutes or until toasted.
To serve, ladle stew into bowls. Top with croutons and sprinkle with the remaining 2 tablespoons cheese.