Antiguan Breakfast (Chop Up and ‘Saltfish’)

Ingredients

• Salt 0.5 tsp
• Black pepper 0.25 tsp
• Aubergine 4
• Garlic 3 clove
• Onion 1
• Pumpkin 1 lb
• Butter 2 oz
• Callaloo 8 oz

Method

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