Slow Cooker Harvest Vegetable Ragout

Ingredients

1/2 pound eggplant, peeled , cubed
1 teaspoon kosher salt
3 garlic cloves, minced
1 medium onion, chopped
1 small yellow squash, cubed
1 small zucchini, cubed
1/2 green pepper, seeded, diced
1/2 red pepper, seeded,
1/2 yellow pepper, seeded, diced
1 can (15.5 oz.) diced tomatoes
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon hot sauce
1/2 teaspoon coarse black pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil

Directions

1. Sprinkle salt over eggplant cubes in a large colander. Let stand 1 hour. Rinse and pat dry with paper towels.
2. Stir eggplant, garlic, onion, yellow squash, zucchini, peppers, diced tomatoes, tomato paste, salt, hot sauce and black pepper in a large bowl until well blended.
3. Add eggplant mixture to cast iron crock.
4. Cover and cook on HIGH for 4 to 4 1/2 hours or MEDIUM for 8 to 9 hours.
5. Sprinkle with chopped parsley and basil before serving.

Serves: 8-10