Antiguan Breakfast (Chop Up and ‘Saltfish’)

8 steps · 43 min total

1. 01

   Prep Eggplant and Pumpkin

   Peel and chop the eggplant and pumpkin into medium-sized pieces.
2. 02

   Sauté Aromatics

   Heat the butter in a medium-sized pot over medium to high heat. Add the chopped onions and garlic, then sauté for 2 minutes until they've softened but haven't taken on any color.
3. 03

   Add Vegetables

   Stir in the prepped pumpkin and eggplant. Continue to sauté for an additional two to three minutes.
4. 04

   Simmer Vegetables

   Add just enough water to cover the vegetables in the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the vegetables are soft and easily pierced with a fork.
5. 05

   Stir in Spinach

   Add the chopped spinach (callaloo) to the pot, stir it through the vegetables, and cook for an additional 3 minutes.
6. 06

   Drain Vegetables

   Carefully pour the cooked vegetable mixture into a colander and let it drain thoroughly.
7. 07

   Mash Vegetables

   Once drained, return the vegetable mixture to the pot. Mash vigorously with a potato masher or a thick whisk until it reaches a creamy, uniform consistency.
8. 08

   Season to Taste

   Stir in the salt and black pepper. Taste and adjust the seasoning as needed.