Heat half the oil in a large frying pan over medium-high heat. Add zucchini, capsicum and eggplant. Cook, stirring, for 5 minutes or until vegetables are golden and just tender. Add garlic and tomatoes. Cook, stirring, for 2 minutes or until tomatoes soften. Add vinegar and cook, stirring occasionally, for 2-3 minutes or until vegetables are tender.
Meanwhile, rub pork with remaining oil. Season with salt and pepper. Heat a chargrill pan over high heat. Cook pork for 1-2 minutes each side or until cooked to your liking.
Spread toast with aioli. Top with rocket, pork, vegetable mixture and Parmesan.