Place chopped eggplant into a colander, sprinkle with salt and leave to drain.
Sauté onion in a frying pan over medium-high heat until lightly browned. Add garlic and peppers and continue cooking for two minutes, then place in bottom of a 6-7 quart slow cooker.
Rinse eggplant, then pat dry with kitchen towel and add to slow cooker. Add zucchini, tomatoes, salt and pepper, then stir well.
Place roast on top of vegetables, sprinkle spice rub over turkey roast then cook on low setting for a minimum of 6.5 hours. When finished, cooker should switch to warm.
Prior to serving, remove roast from the slow cooker, remove netting and slice. Skim the froth and extra juice from the top of vegetable ratatouille and discard (approx. 1 cup). Mix in herbs and serve with turkey roast.
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