Thinly slice eggplant and drizzle with extra-virgin olive oil; season with salt and pepper and place on grill for 2 minutes on each side. Remove from grill.
In a sauté pan, heat 2 teaspoons of olive oil and sauté remaining ingredients, seasoning with salt and pepper, until warm all the way through.
Place vegetable mixture inside the eggplant and roll up. Serve with a drizzle of balsamic vinegar and fresh local honey.