Slow Cooker Ratatouille
Ingredients
- 1 eggplant, about 1 lb. (500 g)
- Kosher salt and freshly ground pepper
- 3 Tbs. tomato paste
- 3 Tbs. olive oil, plus more for serving
- 4 garlic cloves, finely chopped
- 1 tsp. dried oregano
- 1 large yellow onion, halved and thinly sliced
- 2 red bell peppers, seeded and cut lengthwise into narrow strips
- 3 zucchini, halved lengthwise and cut crosswise into slices about 1/3 inch (9 mm) thick
- 4 plum tomatoes, quartered lengthwise and seeded
- 1/4 cup (1/3 oz./10 g) finely chopped fresh flat-leaf parsley
- 3 Tbs. coarsely chopped fresh basil
- 1/3 cup (2 1/2 oz./75 g) capers, rinsed
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