Recipe - Courgette And Aubergine With Pork

400 g Boneless pork loin; partly
frozen, cut or sliced up into thin
strips
1 Clove garlic; minced
1 small Courgette, halved and thinly
cut or sliced up ; about 200g
1 small Aubergine, halved and thinly
cut or sliced up
1 Onion, cut or sliced up in rings
S&P; to taste
1 teaspoon Paprika
1 One half tablespoon Vegetable oil
1/8 l Yogurt

For USAmericans: 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; stirfry till the meat is brown.
Remove meat from the pan; set aside and keep warm.

In the same pan, stirfry the onion for about 2 minutes. Add the courgette
and the aubergine and stirfry 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 205 cal per serving
Recipe By : Tip (?)

Posted to EATL Digest 11 November 96

Date: Tue, 12 Nov 1996 09:02:44 +0100

From: Kaye Sykes Sykes.Kaye@UNIFACE.NL