One Pot Summer Vegetable Pasta

Ingredients

• ¼ cup (or more) plus 2 Tbsp. extra-virgin olive oil, divided
• 1 medium Japanese eggplant, halved lengthwise, sliced ¼" thick into half-moons
• 1 medium summer squash, halved lengthwise, sliced ¼" thick into half-moons
• 1 medium zucchini, halved lengthwise, sliced ¼" thick into half-moons
• Kosher salt, freshly ground pepper
• 2 medium ears of corn, husked, kernels removed (about 2 cups)
• 1 pint cherry tomatoes (about 8 oz.), halved
• ¼ cup double-concentrated tomato paste
• 8 garlic cloves, finely grated
• ½ tsp. crushed red pepper flakes
• 12 oz. small shells or other short pasta
• 3 oz. Parmesan, finely grated (about 1½ cups)
• 4 Tbsp. unsalted butter, cut into pieces
• 1 large bunch basil, leaves picked
• Crumbled feta (for serving)

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