Otherby TheMealDBAntiguan Breakfast (Chop Up and ‘Saltfish’)Serves1Keep screen onSaveShare Cook my versionIngredientsServings−1+4 Egg Plants8 oz Callaloo1 lb Pumpkin3 cloves Chopped Garlic1 Diced Onion2 oz Butter1/2 tsp Salt1/4 tsp Black PepperStepsStep-by-step0 of 8 done1Peel and chop eggplant and pumpkin into medium-sized pieces.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.3Add pumpkin and eggplant. Sauté for an additional two to three minutes.4Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft.5Add the chopped spinach, stir and cook for an additional 3 minutes.6Pour the vegetable mixture into a colander and let drain.7After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.8Add salt and pepper. Adjust seasoning to taste.Source: TheMealDB
