Ratatouille

Directions

1. Cut squash and zucchini into strips. Toss eggplant with flour in a large bowl. Set aside.
2. Saute zucchini, yellow squash, peppers, onion and garlic in 2 tablespoons vegetable oil in large skillet for 5 minutes. Remove with slotted spoon.
3. Add remaining oil to skillet and saute eggplant just until brown and almost tender. Add spaghetti sauce, wine and vegetables; cook stirring about 10-20 minutes or until vegetables are tender and sauce is thickened.