Harvest Vegetable Ragout

Recommended Hamilton Beach® Products: Slow Cooker

• ½ pound eggplant, peeled, cubed
• 1 teaspoon kosher salt
• 1 medium onion, chopped
• 1 small zucchini, cubed
• 1 small yellow squash, cubed
• ½ each of yellow, red and green peppers, diced
• 1 (14.5 oz.) can diced tomatoes with juice
• 2 tablespoons tomato paste
• 3 garlic cloves, minced
• ½ teaspoon hot sauce
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 1 tablespoon each: fresh parsley and basil, minced

1. Place eggplant cubes in colander; sprinkle with kosher salt. Set aside.
2. Add onion, zucchini, squash, peppers, tomatoes, tomato paste, garlic, hot sauce, salt and pepper in crock.
3. Rinse eggplant and pat dry; add to crock.
4. Stir all ingredients. Cover and cook 4 hours on LOW or 2½ hours on HIGH.
5. Mix in parsley and basil 15 to 20 minutes before serving.