Ingredients
-
1 large eggplant, peeled and cut into 1 inch cubes
-
salt
-
2 cups chopped fresh tomatoes (about 3 medium)
-
3 medium zucchini, sliced
-
3 tablespoons olive oil
-
3 tablespoons dried basil
-
2 garlic cloves, crushed through a press
-
1 (6 ounce) can tomato paste
-
1 (5 1/2 ounce) can pitted ripe olives, drained and chopped coarsely
-
3 tablespoons chopped fresh basil
-
2 medium onions, chopped
-
1/2 teaspoon fresh ground pepper
-
1 large red bell peppers or 1 large yellow bell pepper, cut into 1/2 inch squares
-
1 large green bell pepper, cut into 1/2 inch squares
Instructions
- Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.
- Press out excess moisture.
- Rinse the eggplant with water and pat dry with paper towels.
- Place the eggplant in crock pot.
- Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.
- Mix well.
- Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.
- Stir in the tomato paste, olives, and the fresh basil.
- Serve hot, room temperature or chilled.