Sheet Pan Shrimp & Pita

Preheat oven to 425 and cover a large sheet pan in foil or parchment paper. On the sheet pan toss the eggplant, tomatoes, red onion, and garlic with olive oil, a few cracks of salt and pepper plus the red pepper flakes if using. Bake veggies for 20-25 minutes. Meanwhile, thaw the frozen shrimp under cold water and pat dry. Toss shrimp in a seasoning blend if using. You can also toss in some salt, pepper and lemon juice. Add the shrimp to one half of the pan. Bake for another 6-8 minutes. Top with feta if using. Push everything to one half of the pan and add wedges of pita. Bake for another 5 minutes until pita is warmed.