Cheesy vegetable potjiekos (stew)
Serves 6 as a main course or 12 as a starter

2 medium onions, chopped
2 cloves garlic, crushed 
3 sticks of celery, chopped
50 g butter
a pinch of chilli flakes
6 medium potatoes parboiled & thinly sliced
2 medium aubergines/brinjals, peeled & cubed
a cup of courgettes/zucchini sliced diagonally into rings
300g mushrooms, sliced
50ml fresh chopped parsley
30 ml fresh chopped oregano (or 10ml dried) 
5 Tbsp brown onion soup powder
1 x 410g tin of chopped tomatoes
250ml fresh breadcrumbs
250ml grated cheddar cheese

Sauté onion, garlic, chilli flakes and celery in the butter until onions are translucent.  Remove from the heat and set aside.  Arrange vegetables in potjie in layers as follows:  first potatoes, then brinjals, baby marrows and finally mushrooms.  Between each layer, add a little of the sautéed mix and sprinkle with parsley, oregano, brown onion soup and salt & pepper to taste.  Pour chopped tomatoes over the top of vegetables.  Cover with lid and simmer over a slow fire for 1 hour (usually more) or until the vegetables are cooked - do NOT stir at all or peep too often!  When the vegetables are done, sprinkle with the breadcrumbs and cheese, replace lid and put potjie back on fire until cheese has melted.  For a golden brown crust, place a few small coals on the lid.

If you do not own a potjie, I'm sure you could recreate the effect in a slow cooker or crock-pot, although the crispy crust of cheese and crumbs might be a stretch...!