Heat 2 tablespoons of the oil in a large saucepan. Add the pork and fry over a low heat, turning occasionally, until golden brown on all sides. Remove from the pan with a slotted spoon and keep to one side.
Add the onion and garlic to the pan and cook until soft and golden. Return the meat to the pan and stir in the tomatoes, green pepper, paprika and stock. Season to taste with salt and pepper. Bring to the boil, cover with greaseproof paper and a lid and simmer gently for 1 hour, or until the meat is tender.
Dip the aubergine slices in seasoned flour. Heat some of the remaining oil in a large frying pan. Add the aubergine slices, a few at a time, and fry until they are golden brown in both sides, adding more oil as required. Remove with a slotted spoon and pat dry with kitchen paper.
Serve the stew with the fried aubergine, scattered with coriander, and plain boiled rice.