Preheat oven to 200 degrees C. Combine the oil, paprika, garlic, rind and oregano in a small bowl. Season with salt and pepper. Rub half the oil mixture over the lamb. Place in a large baking dish. Roast for 30 minutes.
Place the eggplant, zucchini and tomatoes in dish around the lamb and drizzle with the remaining oil mixture.
Roast for 20 minutes or until vegetables are tender and lamb is cooked to your liking. Transfer lamb to a plate and cover to keep warm. Rest for 5 minutes before slicing thinly.
Add the cannellini beans, balsamic and basil to vegetables and toss to combine. Serve vegetable and bean mixture with lamb. Drizzle with any pan juices.