Place eggplant in a strainer over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels., Place eggplant and remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and remaining 1 teaspoon salt; toss to combine., Cook, covered, on low 5-6 hours or until onions are tender. Stir in tomato paste, olives and fresh basil; heat through.