Peel the eggplant prior to chopping up into 1cm cubes.
With the zucchini I thickly sliced it and then chopped each slice into 4 (I didn't peel the zucchini)
I put everything except the chicken and romano cheese into the slow cooker on high for an hour.
I then sealed the chicken in a frypan and popped that in too.
I left it all to cook for 8-10 hours on low and the smell is delicious.