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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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