Ratatouille (Crock Pot)

Ingredients

• 1 large eggplant, peeled and cut into 1 inch cubes
• salt
• 2 medium onions, chopped
• 2 cups chopped fresh tomatoes (about 3 medium)
• 1 large green bell pepper, cut into 1/2 inch squares
• 1 large red bell pepper or yellow bell pepper, cut into 1/2 inch squares
• 3 medium zucchini, sliced
• 3 tablespoons olive oil
• 3 tablespoons dried basil
• 2 garlic cloves, crushed through a press
• 1/2 teaspoon fresh ground pepper

• 1 (6 ounce) can tomato paste

• 1 (5 1/2 ounce) can pitted ripe olives, drained and chopped coarsely
• 3 tablespoons chopped fresh basil

Directions

1. 1

   Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.

2. 2

   Press out excess moisture.

3. 3

   Rinse the eggplant with water and pat dry with paper towels.

4. 4

   Place the eggplant in crock pot.

5. 5

   Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.

6. 6

   Mix well.

7. 7

   Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.

8. 8

   Stir in the tomato paste, olives, and the fresh basil.

9. 9

   Serve hot, room temperature or chilled.