Ingredients
1 medium eggplant, peeled and cut into 1-inch cubes1 tablespoon plus 1 teaspoon salt, divided 2 medium onions, halved and thinly sliced4 medium tomatoes, chopped3 medium zucchini, cut into 3/4-inch slices2 celery ribs, chopped3 tablespoons olive oil2 teaspoons dried basil or 2 tablespoons minced fresh basil4 garlic cloves, minced1/2 teaspoon pepper1 can (6 ounces) tomato paste1 can (2-1/4 ounces) sliced ripe olives, drained1/3 cup coarsely chopped fresh basil
Preparation
Place eggplant in a strainer over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels.
Place eggplant and remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and remaining 1 teaspoon salt; toss to combine.
Cook, covered, on low 5-6 hours or until onions are tender. Stir in tomato paste, olives and fresh basil; heat through.
