Courgette and Aubergine with Pork

400 grams boneless pork loin -- partly frozen

sliced into thin strips 1 clove garlic -- minced

1 small courgette, halved and thinly sliced -- about 200g

1 small aubergine, halved and thinly sliced

1 onion, sliced in rings

S&P -- to taste 1 teaspoon paprika

1 1/2 tablespoons vegetable oil

1/8 liter yogurt

For US-Americans: courgette=zucchini, augergine=eggplant.

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.