“The possibilities on this riff are endless. Try it with any summer squash variety.” —AP

Several potimarron jeune (or summer squash), cut into 1-inch cubes
1 large Italian eggplant, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
12 ounces of an oily type fish, such as yellowtail,
tuna, sardines, or mackerel
2 cups tomato sauce (arrabiata, puttanesca, or with herbes de Provence)
3 ounces oil-cured olives or a really garlicky aioli

Preheat oven to 350°. Toss the potimarron and eggplant cubes in olive oil, place on a baking sheet, and roast until the cubes have softened and started to brown (about 40 minutes). When they
are nearly done, start grilling the fish. Place the tomato sauce in a sauté pan and add the roasted squash and eggplant cubes, stewing them all “à la minute.” Divide the mixture onto 4 serving plates and top each with a piece of grilled fish. Garnish with the olives or aioli. Serves 4.


Leave a Comment

You must be logged in to post a comment.