Antiguan Breakfast (Chop Up and ‘Saltfish’)

Ingredients

• 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. Sauté for 2 minutes until softened but not browned. Add pumpkin and eggplant. Sauté for an additional two to three minutes. Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft. Add the chopped spinach, stir and cook for an additional 3 minutes. Pour the vegetable mixture into a colander and let drain. After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk. Add salt and pepper. Adjust seasoning to taste.