Antiguan Breakfast (Chop Up and ‘Saltfish’)

• 4 Egg Plants
• 8 oz Callaloo
• 1 lb Pumpkin
• 3 cloves Chopped Garlic
• 1 Diced Onion
• 2 oz Butter
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Steps

1. 1Peel and chop eggplant and pumpkin into medium-sized pieces.
2. 2Heat 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. 3Add pumpkin and eggplant. Sauté for an additional two to three minutes.
4. 4Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft.
5. 5Add the chopped spinach, stir and cook for an additional 3 minutes.
6. 6Pour the vegetable mixture into a colander and let drain.

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