Rub the olive oil over the red pepper, aubergine, courgette and tomatoes and season well. Heat a griddle pan until smoking, then add the vegetables and cook in batches until softened and lightly charred.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain the pasta, reserving a little of the cooking water.
To make the vinaigrette, whisk together the vinegar and mustard in a small bowl. Slowly drizzle in the oil, whisking all the time, until a smooth vinaigrette forms. Season and stir in the basil. Alternatively, make the vinaigrette in a small food processor or blender.
Return the pasta to the pan. Stir through a little of the vinaigrette and the griddled vegetables, adding a little cooking water to loosen if needed.
Spoon into serving bowls and drizzle over the remaining vinaigrette. Serve scattered with the pine nuts.