1.   Fry the aubergine slices in the remaining oil until golden, then drain on kitchen paper.

2.   Fry the sliced onions in the remaining oil until golden brown.

3.   In remaining oil, saute onions, peppers, fresh ginger, cayenne pepper, curry powder and coriander until golden.

4.   Using the same pot, saute garlic, onion, carrot, and celery in remaining oil until lightly colored.

5.   Add remaining oil to pan.

6.   Add remaining oil, and simmer over gentle heat.

7.   Add the onion to the pan and saute in any remaining oil for a few minutes until tender.

8.   Add remaining oil, and immediately add shrimp, tossing at once to coat.

9.   Add remaining oil, and then filet mignon, turning to brown lightly on all sides.

10.   Add remaining oil, then shrimp.