1. Coat the inside of a slow cooker with cooking spray. Combine tomato paste and vinegar in cooker; add garlic, basil, thyme, sun-dried tomatoes, onion, diced tomatoes, red and green bell peppers, zucchini, squash, eggplant and chickpeas. Cook on low 8 hours.
2. Bring water to a boil in a small saucepan; add couscous, stir, cover and remove from heat. Let stand 10 minutes or until water is absorbed. Fluff with fork. Serve ratatouille over cooked couscous.