How to cook
Cut the meat into large chunks. In a large bowl, heat the fat and fry the meat until it aquires a golden color.
Meanwhile, chop the vegetables, without the tomatoes, as the zucchini and eggplant do not need to be peeled. Transfer the meat into a baking pan.
Put the sliced potatoes next to it. Put the chopped vegetables in the same fat, in which you have fried the meat.
Fry them until they soften, add the grated tomatoes and both cloves of garlic. Turn the oven on to 390°F (200 degrees) to preheat.
After the vegetables and tomatoes have simmered for five minutes, transfer everything into the baking pan with the meat.
Add chopped parsley, a little fat, as much salt as you like and stir everything. Bake the dish for about 30 minutes or until the potatoes are ready. When serving, sprinkle the roasted pork with parsley.
The roasted pork with vegetables is very tasty.