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Courgette and Aubergine With Pork

400 g Boneless pork loin; partly frozen, sliced into thin strips
1 Clove garlic; minced
1 sm Courgette, halved and thinly sliced; about 200g
1 sm Aubergine, halved and thinly sliced
1 Onion, sliced in rings
S&P; to taste
1 ts Paprika
1 1/2 tb Vegetable oil
1/8 l Yogurt

Mix the meat with salt, pepper, and paprika. Heat the oil in a wok or large frying pan. Add the meat and garlic; stir-fry till the meat is brown. Remove meat from the pan; set aside and keep warm.

In the same pan, stir-fry the onion for about 2 minutes. Add the courgette and the aubergine and stir-fry over high flame about 4 minutes, until brown. Return the meat to the pan. Stir in the yogurt; heat till warmed through, without boiling.

Serve over brown rice.

Yield: 4 servings

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