Ratatouille Sandwich Recipe

Prepare vegetables

Trim and wash all vegetables. Cut the eggplant into 1/2-inch cubes, sprinkle lightly with 1/2 teaspoon salt and place in a colander for 10 minutes to release bitterness. Pat dry with paper towels before cooking.

Sauté aromatics

Heat 2 tablespoons olive oil in a large skillet or sauté pan over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so garlic does not brown.

Cook eggplant

Add the remaining 1 tablespoon olive oil to the pan and increase heat to medium-high. Add the drained, dried eggplant cubes and cook, stirring occasionally, until they begin to brown and soften, about 6–8 minutes.

Add peppers and squash

Add the diced red bell pepper, zucchini, and yellow squash to the pan. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring, until the vegetables start to soften, about 5–6 minutes.

Add tomatoes and seasonings

Stir in the chopped tomatoes and 1 tablespoon tomato paste to help thicken and concentrate flavor. Add 1 teaspoon herbes de Provence (or dried herb mix) and optional 1 teaspoon sugar if tomatoes are very acidic. Reduce heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until the mixture is saucy but not watery.

Finish ratatouille

Stir in 2 tablespoons chopped fresh basil and adjust seasoning with remaining salt and pepper to taste. If the mixture seems too wet, cook a few more minutes uncovered to evaporate excess liquid. Remove from heat and let cool slightly (5 minutes) so it sets for sandwich assembly.

Prepare bread

Preheat a broiler or a skillet. Cut ciabatta or country rolls in half horizontally. Brush cut sides lightly with 1 tablespoon olive oil.

Toast bread

Place bread cut-side up under the broiler for 1–2 minutes until lightly golden, or toast in a hot skillet 1–2 minutes. Watch carefully to avoid burning.

Spread cheese

Spread about 3/4 ounce of goat cheese or ricotta on the bottom half of each toasted roll (divide the 3 oz among four sandwiches).

Assemble sandwich

Spoon about 1/2 to 3/4 cup of the warm ratatouille mixture onto the cheese-covered bottom half of each roll. If using, top each with a slice of fontina/provolone and place under the broiler for 30–60 seconds just to gently melt the cheese (optional).

Add greens and finish

Top the ratatouille with a small handful (about 1 tablespoon) of arugula or baby spinach per sandwich. Drizzle approximately 1/2 teaspoon balsamic glaze over the greens. Close the sandwich with the top half of the roll.

Serve

Cut sandwiches in half if desired and serve warm. Leftover ratatouille keeps refrigerated in an airtight container for up to 3 days and can be reheated gently before assembling more sandwiches.