1. Preheat oven to 425 degrees. Cook rotini according to package directions. Rinse in cold water; drain.
2. Meanwhile, in large bowl combine eggplant, red pepper, zucchini, carrot, tomatoes, shallots, garlic and basil; mix lightly. Drizzle with 2 tablespoons olive oil; toss to coat.
3. Spread mixture in 15x10-inch baking pan. Roast 35 to 40 minutes or until vegetables are tender, stirring occasionally.
4. In large bowl, combine rotini, roasted vegetables, remaining 2 tablespoons olive oil and vinegar; toss to mix. Season with salt and pepper to taste. Serve at room temperature.