A delightful and easy-to-make vegetable dish inspired by Mediterranean flavors, perfect for any occasion.
Sprinkle the fresh eggplant with a pinch of salt and let it sit in a colander for about 30 minutes to release excess moisture.
Salting the eggplant helps reduce bitterness and improves its texture.
Rinse the eggplant under cold water and pat it dry with a clean kitchen towel.
Ensure the eggplant is thoroughly dried to avoid excess moisture in the dish.
Place the eggplant, onion, tomatoes, bell peppers, and zucchini into the slow cooker.
Cut the vegetables into similar-sized pieces for even cooking.
Drizzle the olive oil over the vegetables and sprinkle with dried basil, minced garlic, and ground black pepper. Mix well to coat evenly.
Mixing the vegetables thoroughly ensures even seasoning.
Cover the slow cooker and cook on high for 3 hours, or until the vegetables are tender but still hold their shape.
Avoid overcooking to maintain the vegetables' texture.
Stir in the tomato paste and pitted olives, then sprinkle with fresh basil before serving.
Adding fresh basil at the end enhances the dish's aroma and flavor.
Serve the dish warm, at room temperature, or chilled, depending on your preference.
This dish pairs wonderfully with crusty bread or a side of couscous.
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