Slow-Cooker Ratatouille

Name: Slow-Cooker Ratatouille
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

"Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. —Jolene Walters, North Miami, Florida..."

INGREDIENTS

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1 large eggplant, peeled and cut into 1-inch cubes

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2 teaspoons salt, divided

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3 medium tomatoes, chopped

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3 medium zucchini, halved lengthwise and sliced

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2 medium onions, chopped

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1 large green pepper, chopped

•

1 large sweet yellow pepper, chopped

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1 can (6 ounces) pitted ripe olives, drained and chopped

•

1 can (6 ounces) tomato paste

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1/2 cup minced fresh basil

•

2 garlic cloves, minced

•

1/2 teaspoon pepper

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2 tablespoons olive oil

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