1. Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain. 2. Press out excess moisture. 3. Rinse the eggplant with water and pat dry with paper towels. 4. Place the eggplant in crock pot. 5. Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt. 6. Mix well. 7. Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape. 8. Stir in the tomato paste, olives, and the fresh basil. 9. Serve hot, room temperature or chilled. ---------------------------------------------------------------------------
Nutrition
Ingredients
