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Slow-Cooker Ratatouille
Ingredients
- 1 medium eggplant (unpeeled; about 1 pound), cut into 3/4-inch pieces
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1/4 teaspoon freshly ground black pepper
- 5 medium Roma or plum tomatoes (about 1 pound), cut into medium dice
- 2 medium zucchini and/or yellow summer squash (about 8 ounces each), cut into 3/4-inch pieces
- 1 large red, orange or yellow bell pepper, seeded and cut into 1/4-inch-thick slices
- 1 large onion, sliced into half-moons
- 4 large cloves garlic, thinly sliced
- 1 tablespoon chopped fresh thyme leaves (may substitute 1 teaspoon dried thyme)
- 1 bay leaf
- Fresh basil leaves, left whole or cut into ribbons (chiffonade), for garnish
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