Kumara & Summer Vegetable Saute

4 mixed kumara, cut into chunky slices

¼ cup virgin olive oil

1 small red onion, diced

2 capsicums (any colour), seeded & diced into chunky pieces

1 small eggplant, diced

4 garlic cloves, chopped

2 small courgettes, sliced

few sprigs fresh thyme, torn

4 tomatoes, blanched, skinned & diced 

salt & ground black pepper to season

½ c fresh basil leaves, roughly chopped

Brush the kumara with ½ the olive oil, and sauté in a large frypan or wok until ¾ cooked. It should still be firm to a knife cut. Remove from the frypan and put aside.

Reheat the frypan and add the remaining olive oil. Sauté the onion, capsicums, eggplant and garlic for a minute or two. Then add the courgettes, thyme and season to taste.

Add the kumara back to the frypan, along with the tomatoes. Cook together until the kumara is tender, adding a little water if necessary. Adjust seasoning.

Serve warm with chopped basil leaves.