1 spaghetti squash, cooked
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1/2 cup bouillon
1 eggplant, cubed
1 can (28 ounces) plum tomatoes, undrained, chopped
1 tablespoon dried oregano
pinch cayenne, or to taste
4 small zucchini squash, sliced
1/4 cup chopped fresh basil leaves (optional)
juice of 1 lemon
Prepare the spaghetti squash. Meanwhile, prepare the ratatouille sauce: In a large pot, cook the onion, peppers and garlic in the bouillon to soften, about 5 minutes. Add the eggplant, tomatoes and spices. Bring to a boil, reduce the heat and simmer 20 minutes or until the eggplant is tender, stirring occasionally and adding more bouillon if necessary. Add the zucchini, basil and lemon juice and simmer another 5 minutes, or until the zucchini is tender but still bright green.
Place some of the cooked spaghetti squash strands in each serving bowl and top with the ratatouille sauce.
6-8 servings
