Prep Time: 20 min. + standing
Ingredients
1 large eggplant, peeled and cut into 1-inch cubes
• 2 tsp. salt, divided
• Nonstick cooking spray
• 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 oz.) pitted ripe olives, drained and chopped
• 1 can (6 oz.) tomato paste
• 1/2 cup minced fresh basil
• 2 garlic cloves, minced
• 1/2 tsp. pepper
• 2 tbsp. olive oil
Directions
1. Place eggplant in colander set over plate; sprinkle
with 1 tsp. salt and toss. Let stand for 30 minutes. Rinse and drain
well. Transfer to a 5-qt. slow cooker coated with cooking spray.
2.
Stir in 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 to 4 hours or until vegetables are
tender.