Skip to content

Potimarron Jeune in Tomato Sauce

“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.

Scroll To Top