Slow-Cooker Ratatouille

Ingredients

• 1 large eggplant, peeled and cut into 1-inch cubes
• 2 teaspoons salt, divided
• 3 medium tomatoes, chopped
• 3 medium zucchini, halved lengthwise and sliced
• 2 medium onions, chopped
• 1 large green pepper, chopped
• 1 large sweet yellow pepper, chopped
• 1 can (6 ounces) pitted ripe olives, drained and chopped
• 1 can (6 ounces) tomato paste
• 1/2 cup minced fresh basil
• 2 garlic cloves, minced
• 1/2 teaspoon pepper
• 2 tablespoons olive oil