In a medium bowl, mix eggplant, delicatata squash, and yellow squash with the olive oil.
Spread these veggies in one layer on a cookie sheet and bake in a 425F degree oven for about 30 minutes, turning over half way through the cooking time.
While the veggies are roasting, heat 2 tablespoons of oil (I use Canola) over medium heat in a skillet until hot.
Add the onions and carrots and stir fry until the onions are transparent and the carrots begin to brown.
Add the garlic and cook for about 1 minute.
Pour the onions, carrots and garlic into a slow cooker.
Add the spices, roasted veggies, porcini mushrooms (and water), diced tomatoes and white potatoes to the crockpot.
Cook on low 4 hours until the potatoes are tender.