Slow-Cooker Ratatouille - Ellie Krieger

Name: Slow-Cooker Ratatouille - Ellie Krieger
Cuisine: European, Mediterranean, French
Ingredients: 1 medium eggplant (unpeeled; about 1 pound), cut into 3/4-inch pieces; 1 1/2 teaspoons salt; 3 tablespoons olive oil; 2 tablespoons tomato paste; 1/4 teaspoon freshly ground black pepper; 5 medium Roma or plum tomatoes (about 1 pound), cut into medium dice; 2 medium zucchini and/or yellow summer squash (about 8 ounces each), cut into 3/4-inch pieces; 1 large red, orange or yellow bell pepper, seeded and cut into 1/4-inch-thick slices; 1 large onion, sliced into half-moons; 4 large cloves garlic, thinly sliced; 1 tablespoon chopped fresh thyme leaves (may substitute 1 teaspoon dried thyme); 1 bay leaf; Fresh basil leaves, left whole or cut into ribbons (chiffonade), for garnish