Skillet Ratatouille

Name: Skillet Ratatouille
Ingredients: 2 (15-ounce) cans unsalted diced tomatoes, divided; 2 (15-ounce) cans unsalted chickpeas, rinsed and drained; 1 1/2 tablespoons extra-virgin olive oil, divided; 1 tablespoon minced garlic; 1 teaspoon kosher salt, divided; 1 cup chopped red onion; 1 cup chopped red bell pepper; 1 large zucchini, cut into 1-inch pieces (about 2 cups); 1 large yellow squash, cut into 1-inch pieces (about 2 cups); 1 small eggplant, peeled and cut into 1-inch pieces (about 1 cup); 1 tablespoon red wine vinegar; 1/2 teaspoon smoked paprika; 1/2 teaspoon black pepper; 2 tablespoons fresh basil leaves (optional)