Rustic Ratatouille

INGREDIENTS

• 1 tablespoon chopped fresh thyme
• 8 plum tomatoes (about 1 pound), seeded and cut into 1-inch pieces
• Vegetable oil cooking spray
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon olive oil
• 3 tablespoons chopped fresh basil
• 4 small zucchini (about 1 pound), cut into 1-inch pieces
• 1 teaspoon salt, divided
• 3 medium red bell peppers, cut into 1-inch pieces
• 1 tablespoon chopped garlic
• 2 1/2 teaspoons sherry wine vinegar or balsamic vinegar
• 3 medium onions, sliced
• 2 cans (14 ounces each) chickpeas, rinsed and drained
• 1 medium eggplant (about 1 pound), cut into 1-inch pieces
• 1/2 teaspoon freshly ground black pepper