Slow Cooker Ratatouille Recipe | Taste of Home Recipes

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
• + 6 more ingredients
• • 1 can (6 ounces) pitted ripe olives, drained and chopped
  • 1 can (6 ounces) tomato paste
  • ½ cup minced fresh basil
  • 2 garlic cloves, minced
  • ½ teaspoon pepper
  • 2 tablespoons olive oil

1. 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. 2. Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garli...

View full recipe at SpringPad