| 1 | Partially freeze the meat and slice it thinly. |
| 2 | Mix the slices with paprika, a bit of salt, and a liberal amount of pepper. |
| 3 | Mince the garlic clove. |
| 4 | Thinly slice the zucchini and half the slices. |
| 5 | Thinly slice the eggplant and half or quarter the slices. |
| 6 | Slice the onion into rings. |
| 7 | Heat the oil in a wok or large frying pan. |
| 8 | Stirfry the pork and garlic. |
| 9 | When the meat is cooked through, remove to a separate dish and keep warm. |
| 10 | In the same pan, stirfry the onions for about 2 minutes. |
| 11 | Add the zucchini and eggplant and stirfry over high heat for about 4 minutes, until lightly browned. |
| 12 | Stir the meat and yogurt through the vegetables until warmed through. |
| 13 | Serve over brown rice |
