Roasted Vegetable Pasta Salad Recipe with Eggplant, Zucchini & Roasted Peppers

medium eggplant, cut into 1/4-inch slices

zucchini, cut into 1/4-inch slices

Salt, for vegetable preparation

olive oil (for the vegetables)

box whole wheat penne pasta

fresh lemon juice

high-quality extra-virgin olive oil

ground pepper

roasted red bell peppers (4 halves), thinly sliced

quartered kalamata olives (pitted)

crumbled feta cheese

basil leaves, thinly sliced