Ratatouille with Caper Berries and Squash Blossoms

1)Trim the carrot, celery stalks, peppers, onion, and zucchini; chop everything separately into large pieces. Sauté the onion in a pan with a drizzle of oil for 2-3 minutes, then transfer it into a dish; in the same pan, sauté the carrots and the peppers, adding another drizzle of oil, for 5 minutes. 

 

2)In the meantime, in another large pan, sauté the celery in a drizzle of oil for 4 minutes, then add a clove of garlic (either whole or chopped) and the zucchini, then cook for another 2-3 minutes. Finally, add all of the vegetables to the same pan, add the tomato paste, some thyme and oregano leaves, a pinch of salt, 1/2 cup of white wine, and continue cooking for 5 minutes. Remove the ratatouille from the heat, stir in the olives, the drained caper berries, and finish with the squash blossom petals and some torn basil leaves.