Pasta Salad With Eggplant, Zucchini And Squash

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1 medium eggplant (about 1 1/4 lb.), ends trimmed

2 zucchini, cut into small pieces

2 yellow squash, cut into small pieces

1 pound short pasta such as penne or shells

1/4 cup olive oil

1/4 cup red wine vinegar

1 cup loosely packed fresh basil leaves, sliced

Salt and pepper

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