Wash and clean the vegetables, soak the rice in a bowl of water. Cut the onions finely, cut the pods of the green beans in 2 if needed, finely grate the carrots and the tomatoes on a fine grater. Cut the potatoes into cubes and cabbage into thin strips. Cut the eggplants and peppers into squares.
Put all the vegetables in a pot, add 1 2/5 cups (350 ml) of water, sprinkle with salt and put the dish on the stove to boil the vegetables over low heat for about 20 minutes. Then add the drained rice. Add 1 cup of hot water. Cut the bacon and chicken frankfurters into very thin strips and drop them in the pot.
Finally, sprinkle with the remaining salt and 3 1/3 tbsp (50 ml) of oil. Put the lid on and cook over low heat for 30-40 minutes, stirring occasionally. Finally, uncover and sprinkle it with grated cheese.