Instructions: Slice the aubergines and salt well on both sides.

Leave on a board for 30 minutes to draw out the juice then rinse and dry with absorbent paper.

Heat 40g butter in a frying pan.

Add the onion and the garlic crushed with salt and saute for 5 minutes.

Add the aubergines and saute for another 5 minutes.

Add the curry powder carrots and tomato puree.

Pour in the water and bring to the boil.

Adjust seasoning to taste cover and stew gently over a low heat for 20 minutes.

After the first 10 minutes add the peas.

After 15 minutes add the artichoke hearts.

Meanwhile heat the remaining butter in another frying pan.

Rub salt and pepper into both sides of the cutlets and fry them for 4 minutes on either side.

To serve layer the vegetables and cutlets in a hot dish.

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