Rustic Ratatouille

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4 small zucchini (about 1 lb), cut into 1-inch pieces

1 medium eggplant (about 1 lb), cut into 1-inch pieces

3 medium red bell peppers, cut into 1-inch pieces

3 medium onions, sliced

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil

Vegetable oil cooking spray

2 cans (14 oz each) chickpeas, rinsed and drained

8 plum tomatoes (about 1 lb), seeded and cut into 1-inch pieces

1 tablespoon chopped garlic

1 tablespoon tomato paste

2 1/2 teaspoons sherry wine vinegar or balsamic vinegar

3 tablespoons chopped fresh basil

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