Grilled Eggplant and Tomato Pasta Salad

Salad:
1 medium eggplant, peeled, cut into ¼-inch slices, brushed with olive oil, and grilled until tender
4 medium tomatoes, seeded and sliced, grilled and peeled
2 large red bell peppers, roasted, peeled and seeded
8 ounces penne pasta, cooked al dente

Dressing:
½ cup extra virgin olive oil
3 Tablespoons red wine vinegar
1 Tablespoon minced shallot
½ teaspoon minced garlic
1 teaspoon salt
½ teaspoon freshly ground pepper
Chopped fresh parsley