1.5 kg boneless pork thick rib, cubed or 1.5 kg shanks, sawn into slices
15 ml cooking oil
4 onions, sliced
8 potatoes, quartered
12 medium carrots
500 g mushrooms
Salt and freshly ground black pepper to taste
2 large brinjals, cubed
1 x 410 g can mushroom or vegetable soup
Heat oil in potjie and brown meat.
Add onion, potatoes, carrots and mushrooms in that order, seasoning with salt and pepper between layers.
Cover with lid and simmer slowly for 1.5 hours or until just cooked.
Arrange brinjal on top and pour soup over.
Replace lid and simmer for a further 30 minutes or until brinjal is cooked.