Ingredients — tap any to shop it
- 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
Method
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.