Antiguan Breakfast (Chop Up and ‘Saltfish’)

Instructions

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.