Cut the courgettes, eggplants and peppers circles. Arrange them in a pan together with the chopped onion in large crescents and cherry tomatoes and bake them for 5 minutes on the barbecue, you have the opportunity to grill. Heat the oil in the pan where you cook and add all roasted vegetables. Cut into cubes 2x2 cm pork and add to the vegetables - stir occasionally. Add to meat and vegetables grated tomatoes after the meat changes color and add salt, sugar and pepper. Continue to cook on low heat until the meat is cooked - usually about 40 minutes are sufficient. Be careful not to stick to the bottom of the pot - if the sauce thickens too quickly and the meat is sufficiently cooked, add a little hot water and continue cooking as necessary. After end cooking add the chopped parsley. Serve with a salad of boiled potatoes or rice.