Ingredients
- Egg Plants - 4
- Callaloo - 8 oz
- Pumpkin - 1 lb
- Garlic - 3 cloves Chopped
- Onion - 1 Diced
- Butter - 2 oz
- Salt - 1/2 tsp
- Black Pepper - 1/4 tsp
Instructions
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. Sauté for 2 minutes until softened but not browned.
Add pumpkin and eggplant. Sauté for an additional two to three minutes.
Add water just to cover the vegetables. 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. Adjust seasoning to taste.