Lay the eggplant and zucchini slices and a large piece of paper towel. Sprinkle both sides of slices with kosher salt and, using your hands, gently press the salt into the eggplant and zucchini.

Gently press another piece of paper towel over top of the vegetables slices, and let them rest for 20 minutes. This will help to draw some of the bitterness and extra liquid out of the eggplant and zucchini.

Preheat the oven to 450 degrees F.

Rinse the salt off of the eggplant and zucchini slices, and pat dry with paper towel.

Line a baking sheet with foil and lightly coat with cooking spray. Lay the eggplant and zucchini on the foil and brush both sides of the slices with 1 tablespoon of olive oil.

Roast the eggplant and zucchini until they are tender, about 20 minutes. Cut the eggplant slices into quarters and the zucchini slices in half. Set aside.

Cook the pasta according to pasta directions. Drain and rinse with cold water. Toss the pasta with the lemon juice, ¼ cup olive oil and pepper.

Add the eggplant, zucchini, roasted red peppers, kalamata olives, feta cheese and basil to the pasta. Stir to combine. Serve, or refrigerate until ready to serve.