Heat 2 tbsp olive oil in a pan over medium heat. Add the onion and garlic and gently cook, stirring, for 5 minutes or until light golden. Increase heat to high, add eggplant and cook, stirring for 5 minutes until golden. Add tomatoes, cook stirring for 2-3 minutes or until tomato softens. Add vinegar, cook, stirring occasionally, for 2-3 minutes.
Meanwhile heat a chargrill or large non-stick frying pan over high heat. Rub veal cutlets with olive oil, season with salt and pepper. Add veal to the chargrill or pan and cook for 3-5 minutes each side or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 2-3 minutes to rest.
Divide the caponata and veal among serving plates. Top with parsley and parmesan to serve.