Italian Sausage and Ratatouille SUB

Italian Sausage and Ratatouille SUB



  • 6 tablespoons extra-virgin olive oil

  • 4 red onions, thinly sliced

  • 6 garlic cloves peeled and chopped

  • 3 large eggplants, peeled and cubed

  • 2 green peppers seeded and cubed

  • 2 sweet red peppers, seeded and cubed

  • 5 ripe tomatoes peeled, seeded and diced

  • 4 zucchini, well scrubbed

  • 5 anchovy fillets, well drained and finely chopped

  • Freshly ground black pepper to taste

  • 2 tablespoons capers, rinsed and well drained


  • 6 sweet Italian sausages

  • 3 Italian Sub Rolls, cut in half

  • 2 cups Ratatouille.

  • Extra-virgin olive oil



  1. Heat the oil in a 9-to 10-quart pot. Add the onion and garlic and sauté until the onion is translucent. Meanwhile, peel and cube the eggplant. Using a vegetable peeler, peel stripes in the zucchini skins. Slice diagonally in large chunks.

  2. Add the eggplant and green and red peppers to the pot, cover and cook slowly about 1 hour.

  3. Add the tomatoes, squash and anchovies. Simmer uncovered over medium low heat until the mixture is thick. This may take a couple of hours. Season with freshly ground black pepper to taste. Add capers during the last fifteen (15) minutes of cooking. The mixture should cook until the vegetables seem to have melted together. Serve hot or cold.

Now, assemble your Sandwiches!

  1. Poke the sausages with a fork on two sides, and simmer in about 2 inches of water for 10 minutes, or until cooked through. Drain well. Just before ready to serve, heat a grill or a heavy cast iron skillet. Brown the sausages well on all sides.

  2. Slice the Sub Rolls in half, then in half lengthwise. Scoop out some of the bread on one side to make a cradle for the sausage. Drizzle a little extra virgin olive oil on the bread. Place one grilled sausage in each half of the bread. Cover with warm ratatouille, and top with the rest of the bread. Messy, but delicious!


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