Antiguan Breakfast (Chop Up and ‘Saltfish’)

• Egg Plants4
• Callaloo8 oz
• Pumpkin1 lb
• Garlic3 cloves Chopped
• Onion1 Diced
• Butter2 oz
• Salt1/2 tsp
• Black Pepper1/4 tsp

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.

3. 3

   Sauté for 2 minutes until softened but not browned.

4. 4

   Add pumpkin and eggplant.

5. 5

   Sauté for an additional two to three minutes.

6. 6

   Add water just to cover the vegetables.

7. 7

   Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft.

8. 8

   Add the chopped spinach, stir and cook for an additional 3 minutes.

9. 9

   Pour the vegetable mixture into a colander and let drain.

10. 10

    After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.

11. 11

    Add salt and pepper.

12. 12

    Adjust seasoning to taste.