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Vegan Muffalettas

A hearty vegan sandwich made from a kale-tomato mixture, layered with roasted eggplant and olive tapenade.
Course Dinner
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 sandwiches
Author Jeanne Fratello

Ingredients

  • 1/2 cup olive oil
  • 2 cloves garlic peeled and finely chopped
  • 2 carrots shredded
  • 1 zucchini diced
  • 1 onion finely chopped
  • 1 pasilla chile pepper seeded and finely chopped (other peppers may be substituted)
  • 1 red hot cherry pepper seeded and finely chopped (other peppers may be substituted)
  • 1 10- oz bag of chopped kale we used Cut 'N Clean Greens
  • 1 28- oz can of diced tomatoes
  • 1 tsp. salt
  • 1/4 tsp. cayenne pepper optional
  • 1 large eggplant thinly sliced lengthwise
  • 2 T. olive oil
  • 6 large flat rolls we used torta rolls, but you could slice up focaccia bread or any crusty French loaf
  • 1/2 cup olive tapenade

Instructions

  1. Pour the olive oil into a large saucepan and heat over medium heat. Add the garlic and toss lightly in the oil until barely browned. Add the carrots, zucchini, onion, and peppers, and continue heating for 3 to 4 minutes, or until onion begins to soften. Stir in the kale and continue cooking until the kale wilts and the volume is reduced. Add the tomatoes, salt, and pepper, heat the mixture until bubbly, and then cover and simmer on low heat for 45 minutes.
  2. Meanwhile, prepare the eggplant: Toss the slices with the 2 T. olive oil, then lay out the slices on a baking sheet and roast for 20 to 25 minutes at 350 degrees.
  3. Slice the bread in half lengthwise and toast it. Spread 1 to 2 tablespoons of olive tapenade on one face of the bread and top it with a slice of eggplant. Ladle on 1/2 to 1 cup of the kale mixture. Close the sandwich, slice in half, and serve hot.