Antiguan Breakfast 'Chop-Up' (Vegetable Purée)

A Caribbean vegetable purée made from pumpkin, eggplant, and callaloo greens — a hearty and nutritious breakfast from the island of Antigua.

Ingredients

• 4 pcs Eggplants
• 454 g Pumpkin
• 224 g Callaloo greens (or spinach)
• 1 pcs Onion
• 3 clove Garlic
• 56 g Butter
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. Peel and cut the eggplants and pumpkin into medium-sized pieces.
2. Melt the butter in a saucepan over medium-high heat, add the onion and garlic. Sauté for 2 minutes until softened, without browning.
3. Add the pumpkin and eggplants, cook for another 2–3 minutes.
4. Pour in water just to cover the vegetables. Bring to a boil, reduce the heat, and simmer until the vegetables are tender.
5. Add the chopped callaloo greens, stir, and cook for another 3 minutes.
6. Drain the vegetables in a colander and let them drain well, then return to the saucepan and mash vigorously with a potato masher until puréed.
7. Season with salt and pepper, and adjust the seasoning to taste.