Antiguan Breakfast (Chop Up and ‘Saltfish’)

Ingredients

• 4 egg plants
• 8 oz callaloo
• 1 lb pumpkin
• 3 cloves Chopped garlic
• 1 Diced onion
• 2 oz butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1.Peel and chop eggplant and pumpkin into medium-sized pieces.
2. 2.Heat butter and add onions and garlic in a medium sized pot set to medium to high heat. Sauté for 2 minutes until softened but not browned.
3. 3.Add pumpkin and eggplant. Sauté for an additional two to three minutes.
4. 4.Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft.
5. 5.Add the chopped spinach, stir and cook for an additional 3 minutes.
6. 6.Pour the vegetable mixture into a colander and let drain.
7. 7.After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.
8. 8.Add salt and pepper. Adjust seasoning to taste.