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 saucepan and cook until soft and golden. Return the meat to the saucepan and stir in the tomatoes, capsicum, paprika and stock. Season to taste with salt and pepper.
Bring to the boil then cover with baking paper and a lid. Simmer gently for 1 hour or until the meat is tender.
Dip the eggplant slices in seasoned flour. Heat some of the remaining oil in a large frying pan. Add the eggplant slices a few at a time then fry until they are golden brown on both sides; add more oil as required. Remove with a slotted spoon and pat dry with paper towel.
Serve the stew with the fried eggplant and plain boiled rice then scattered with coriander.