Moroccan Kale Ratatouille Sandwich

By Katie Chudy | October 05, 2015
There are a couple of tricks to good ratatouille. First, you need a fair amount of garlic and olive oil. Second, cook it only until all of the vegetables are cooked through. If you cook it any longer, it starts to turn to mush. Ratatouille is a classic French dish, but I’ve given it an African makeover and added kale, which goes along beautifully with the other vegetables.


  • 3 tablespoons (45 ml) extra-virgin olive oil, divided
  • 1 ½ cups (240 g) diced onion
  • Kosher salt, to taste
  • 1 tablespoon (10 g) minced garlic
  • 4 cups (280 g) diced eggplant (1-inch [2.5 cm] cubes, about 1 small eggplant)
  • 2 cups (240 g) diced zucchini (.-inch [1.3 cm] cubes, about 1 medium zucchini)
  • 1 ½ cups (240 g) diced tomato (about 1 large tomato)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground clove
  • 1 teaspoon smoked paprika
  • 2 cups (140 g) roughly chopped kale
  • 8 slices bread


Recommended bread: Parmesan Kale Bread
Yield: 4 sandwiches

In a medium-size pot over medium heat, heat 1 tablespoon (15 ml) of the oil for a minute or two and then add the onion. Add about ¼ teaspoon of the salt to help the onion sweat. Cook the onion for about 5 minutes, until it starts to become translucent. Add the garlic and cook another 2 to 3 minutes. Add the eggplant next, and cook, stirring fairly regularly so that the eggplant doesn’t stick to the bottom. If it does, you can just add a little more oil. Cook the eggplant for about 5 minutes, then add the zucchini. Add the tomato next, along with the cinnamon, cumin, clove, and paprika. Add about ½ teaspoon of salt and stir to combine, cooking for another 7 to 10 minutes, or until the vegetables soften a bit but aren’t fully cooked through. Add the kale and cook until wilted. Add the remaining 2 tablespoons (30 ml) oil and stir to combine. Check for seasoning and add more salt if necessary.

Lay out the slices of bread and divide the mixture evenly among 4 of the slices. Top each with other slices of bread.

Excerpted from Superfood Sandwiches by Katie Chudy (Fair Winds Press, 2015).

  • Moroccan Kale Ratatouille Sandwich