Baked Feta Pasta

1: Bring a large pot of salted water to a boil.

2: Preheat the oven to 425°F. Line a baking sheet with parchment paper.

3: In a large mixing bowl, toss together the eggplant, tomatoes, red onion, and garlic. Arrange in a single layer on the prepared baking sheet, making a well in the center for the feta.

4: Place the feta in the well. Drizzle the cheese and vegetables with the olive oil and white wine.

5: Season the cheese and vegetable mixture with chili flakes, rosemary, sea salt, pepper, and basil.

6: Roast for 12-15 minutes until the cheese starts to brown slightly and become soft but not melted.

7: Meanwhile, cook the pasta according to the package directions and strain. Drizzle lightly with olive oil and cover to keep warm.

8: Remove the baked feta from the oven and transfer the cheese and vegetables to a large bowl. Lightly mash the cheese with a fork. Add the pasta and toss until well combined.

9: Serve family-style or in individual portions, garnished with additional olive oil, chili flakes, and basil.