Prepare the filling vegetables by thinly slicing.
Thinly slice the eggplant lengthwise by running a peeler through the eggplant while pressing it down as hard as you can. You can also use a mandoline to slice the eggplant.
Heat a pan with a tablespoon of oil. Place the eggplant slices in a single layer, lightly sprinkle with salt and pepper, and cook briefly over medium heat. Transfer to a plate.
Lay an eggplant slice on a flat surface. Place assorted vegetables on top at one end of the eggplant slice and roll up all the way. Repeat until all eggplant slices are used up.