baked feta ratatouille

0 Heat the oven to 400°F. 
1 Add the eggplant, zucchini, bell peppers, tomatoes, onion, garlic, and thyme to a 9x13-inch or other 3-quart baking dish. Drizzle with the balsamic and 3 tablespoons of the oil and season with the salt and several grinds black pepper. Toss to coat. 
2 Roast until the vegetables are tender and browned and beginning to release their juices, 45 to 50 minutes. Give them a stir, then nestle the feta into the center of the baking dish, making sure it’s touching the bottom. Drizzle the whole dish with the remaining 1 tablespoon oil and top the feta with the red pepper flakes.
3 Return to the oven for another 40 to 50 minutes. Halfway through, give the veggies a stir, but don’t touch the feta. You’ll know it’s ready when the feta is soft and the juices are thick and bubbly. 
4 Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Reserve 1 cup of the cooking water, then drain the pasta. 
5 Mash the feta with the back of a wooden spoon and stir it into the vegetables. Stir in the cooked pasta and as much of the reserved pasta water as needed to create a creamy sauce (likely 1/2 cup). Stir in the basil.