No tags available

• 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

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.