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

Directions

1. Step 1: Peel and chop eggplant and pumpkin into medium-sized pieces.
2. Step 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. Step 3: Add pumpkin and eggplant. Sauté for an additional two to three minutes.
4. Step 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. Step 5: Add the chopped spinach, stir and cook for an additional 3 minutes.
6. Step 6: Pour the vegetable mixture into a colander and let drain.
7. Step 7: After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.
8. Step 8: Add salt and pepper. Adjust seasoning to taste.