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. Peel and chop eggplant and pumpkin into medium-sized pieces. Heat butter and add onions and garlic in a medium sized pot set to medium to high heat
2. Sauté for 2 minutes until softened but not browned. Add pumpkin and eggplant
3. Sauté for an additional two to three minutes. Add water just to cover the vegetables
4. 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
5. Adjust seasoning to taste.