Slow cooker summer vegetable and butter bean stew

Ingredients

• 2 red, orange or yellow peppers, roughly diced
• 1 small courgette, diced
• ½ aubergine, diced
• 1 small red onion, finely sliced
• 1 small fennel bulb (or ½ a large one), finely sliced
• 3 large ripe tomatoes, finely diced
• 2 large garlic cloves, crushed
• small handful fresh oregano leaves, roughly chopped, or ½ tsp dried oregano
• 15g/½oz basil, plus extra small leaves to serve
• 3 tbsp extra virgin olive oil, plus extra to serve
• 60g/2¼oz marinated olives in oil
• 400g tin butter beans, drained
• 1 tbsp sherry vinegar or balsamic vinegar
• salt and freshly ground black pepper
• fresh bread, to serve

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