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PdfWash all of the vegetables. Cut the eggplant into ½ inch (1 cm) slices, then cut each slice into four quarters. Cut the zucchini in rounds.
Sprinkle the eggplant and zucchini with sea salt, then place in a colander and let drain for at least 15 minutes.
While the eggplant and zucchini are draining, chop the onion and the garlic, and cut the turnip into small cubes. Place the onion, garlic, and turnip in the bottom of the slow cooker with the white wine and olive oil.
Chop the tomatoes, and add them to the slow cooker. Add the eggplant and zucchini, then the herbs, salt and pepper. Cook on high for 3 hours, then remove the lid, stir well and cook for another hour, or until the liquid has completely absorbed and the vegetables are cooked.