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Slow-Cooker Ratatouille

kept bybenbenbean
recipe byThe Kitchn

4 tablespoons olive oil, divided, plus more for drizzling
2 medium yellow onions, diced
1 pound eggplant
1 pound zucchini or summer squash
2 large red, green, or yellow bell peppers (about 1 pound)
1 pound tomatoes
4 cloves garlic
2 tablespoons tomato paste
1/2 teaspoon fine salt, plus more for seasoning
1/4 cup coarsely chopped fresh basil leaves



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