Savory Squash Ratatouille

1/3 cup of olive oil
2 garlic cloves, minced
1 red onion, diced
2 zucchini, trimmed, sliced in coins
2 yellow crookneck, trimmed, sliced in coins
1 starburst squash, cubed
3 tablespoons of unbleached flour
1 red and 1 green pepper, sliced in strips
6 ripe tomatoes, (I prefer heirlooms), sliced
1 tablespoon of capers
Sea salt and cayenne pepper to taste

In a large skillet, heat the oil on medium and sauté the onion and garlic until tender.
Flour the squash and add to the skillet, along with the peppers. Cover and simmer until squash is soft—adding a splash of organic vegetable broth if needed, to prevent frying. When squash is almost soft, uncover and add the tomatoes, continue simmering until the ratatouille thickens. Season with salt, cayenne and capers and cook for another 10 minutes. Serve hot or cold.

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