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In 3 1/2- to 4-quart slow cooker combine eggplant, beans, tomatoes, squash, tomato sauce, sweet pepper, onion, garlic, black pepper, and salt.
Cover and cook on low-heat setting for 4 1/2 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
Stir basil into mixture in cooker. Serve eggplant mixture with bread slices; sprinkle with cheese.