Antiguan Breakfast (Chop Up and ‘Saltfish’)

1. 1

   Peel and chop eggplant and pumpkin into medium-sized pieces.

2. 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.

   2 minutes
3. 3

   Add pumpkin and eggplant. Sauté for an additional two to three minutes.

4. 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. 5

   Add the chopped spinach, stir and cook for an additional 3 minutes.

   3 minutes
6. 6

   Pour the vegetable mixture into a colander and let drain.

7. 7

   After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.

8. 8

   Add salt and pepper. Adjust seasoning to taste.

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