Slow Cooker Ratatouille

Ingredients

1 large eggplant, peeled and cut into 1-inch cubes

1 teaspoon salt, divided

3 medium tomatoes, chopped

3 medium zucchini, halved lengthwise and sliced

2 medium onions, chopped

1 large green capsicum, chopped

1 large sweet yellow capsicum, 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