Prepare your ingredients. Cut the potatoes into medium to small wedges. Cut the eggplants into quarters lengthwise. Slice the onions thinly. Soak the eggplants in water for a short time, then drain them well.

Meanwhile, in a skillet, heat the remaining olive oil and lightly fry the potatoes and eggplants.

When the pork is tender, add the potatoes, eggplants, and parsley to the pot, arranging them around the meat. Let everything cook together on low heat. If more liquid is needed, add hot water. Do not stir, so the eggplants stay intact.