Ratatouille (Slow Cooker)

Source: tasteofhome.com

Ingredients

• 1 large eggplant, peeled and cut into 1-inch cubes
• 2 teaspoons salt, divided
• 3 medium tomatoes, chopped
• 3 medium zucchini, halved lengthwise and sliced
• 2 medium onions, chopped
• 1 large green pepper, chopped
• 1 large sweet yellow pepper, chopped
• 1 can (6 ounces) pitted ripe olives, drained and chopped
• 1 can (6 ounces) tomato paste
• 1/2 cup minced fresh basil
• 2 garlic cloves, minced
• 1/2 teaspoon pepper
• 2 tablespoons olive oil

Directions

• 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 for 3-4 hours or until vegetables are tender. 

Notes

• This was the simply, hearty definition of delicious! What a wonderful winter meal! I did add a touch more seasoning to give it a bit more zip, but other than that, it was perfect in every way!