Antiguan Breakfast (Chop Up and ‘Saltfish’)

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

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

Directions

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. Sauté for 2 minutes until softened but not browned.
3. Add pumpkin and eggplant. Sauté for an additional two to three minutes.
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. Add the chopped spinach, stir and cook for an additional 3 minutes.
6. Pour the vegetable mixture into a colander and let drain.
7. After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.
8. Add salt and pepper. Adjust seasoning to taste.