1Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix eggplant, tomatoes, celery, zucchini, bell pepper, onion, raisins, tomato paste, sugar, pepper flakes and pepper.
2Cover; cook on Low heat setting 5 hours.
3Stir basil, parsley, olives, capers and vinegar into slow cooker. Cool completely. Refrigerate until well chilled. Serve caponata cold or at room temperature with bread or crackers.