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
Instructions
Spray cooker with oil then stir in the tomatoes, eggplant, zucchini, onions, green and yellow capsicum, olives, tomato paste, basil, garlic, pepper and remaining salt.
Drizzle with oil.
Cover and cook on high for 3-4 hours or until vegetables are tender.