Ratatouille with Spaghetti Squash

Ingredients

• 1 large spaghetti squash
• 1 tsp salt
• 1 tsp pepper
• 2 Japanese eggplants (halved lengthwise, then cut into ½-inch (1 cm) half moons)
• 1 red onion (chopped)
• 2 zucchini (halved lengthwise, then cut into ½-inch (1 cm) half moons)
• 1 sweet yellow pepper (cut into 1-inch (2.5 cm) pieces)
• 3 cloves garlic (minced)
• 1 can diced tomatoes
• 1 cup canned chickpeas ( drained and rinsed)
• 1 pinch hot pepper flakes
• ¼ cup fresh basil leaves (torn)