In a large soup pot, heat the olive oil over medium-high heat. Sauté
the onion, bell peppers and garlic for a few minutes. Add the zucchini,
yellow squash, eggplant and diced tomatoes (with juice) and bring to
a simmer. Cover the pot and simmer on low for 10 to 15 minutes,
stirring frequently. When the eggplant and squash are tender, stir in
the basil and pine nuts, and taste for salt and black pepper. Remove
from heat and serve warm.