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1
Warm 2 tablespoons of the olive oil in a medium nonstick skillet over medium heat, add the garlic, and cook, stirring occasionally, until the garlic is pale golden brown, about 5 minutes (reduce the heat if it starts to brown).
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2
Add the tomato strips and their juice, turn up the heat to medium-high, and cook, stirring constantly, until lightly reduced, about 5 minutes.
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3
Add 1/2 teaspoon of the thyme, season to taste with salt and pepper, and transfer to a bowl.
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4
Set aside.
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5
Wipe out the skillet and warm 1 tablespoon of the olive oil over medium-high heat until the oil begins to shimmer.
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6
Add the onions, season to taste with salt and pepper, and cook, stirring frequently, until softened, about 5 minutes.
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7
Add 1/2 teaspoon of the thyme leaves and stir to combine.
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8
Transfer to a plate and set aside.
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9
Wipe out the skillet and warm 1 tablespoon of the olive oil over medium-high heat until the oil begins to shimmer.
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10
Add the zucchini and cook, stirring constantly, just until its tender but still bright green, about 2 minutes.
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11
Add 1/2 teaspoon of the thyme leaves and stir to combine.
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12
Transfer to a plate and set aside.
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13
Repeat with the yellow squash, followed by the eggplant.
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14
Cook the pasta al dente in boiling, salted water according to the package directions.
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15
Drain the pasta, then return it to the pot.
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16
Add the tomato mixture, the onions, zucchini, squash, and eggplant.
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17
Add the lemon zest and juice and the basil.
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18
Toss to combine and spoon into warmed bowls.
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19
Sprinkle with the crumbled feta and serve.
