Ingredients
1 large eggplant, peeled and cut into 1-inch cubes2 teaspoons salt, divided3 medium tomatoes, chopped3 medium zucchini, halved lengthwise and sliced2 medium onions, chopped1 large green pepper, chopped1 large sweet yellow pepper, chopped1 can (6 ounces) pitted ripe olives, drained and chopped1 can (6 ounces) tomato paste1/2 cup minced fresh basil2 garlic cloves, minced1/2 teaspoon pepper2 tablespoons olive oil
Preparation
Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray.
Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.
