Antiguan Breakfast (Chop Up and ‘Saltfish’)

1. Peel and chop the eggplant and pumpkin into medium-sized pieces.
2. Melt the butter in a medium pot over medium-high heat and sauté the onion and garlic for 2 minutes, until softened but not browned.
3. Add the pumpkin and eggplant and sauté for a further 2 to 3 minutes.
4. Pour in just enough water to cover the vegetables, bring to the boil, then reduce to a simmer and cook until the vegetables are soft.
5. Stir in the chopped callaloo and cook for another 3 minutes.
6. Tip the mixture into a colander and leave to drain.
7. Return the drained vegetables to the pot and mash hard with a potato masher or a sturdy whisk.
8. Season with salt and pepper, adjusting to taste.

Tips from the ZestyPlate Kitchen

• Cut the pumpkin and eggplant to a similar size so they cook at the same rate and mash smoothly.
• Drain the cooked vegetables well before mashing, otherwise the chop up turns out watery.
• Mash with some force for that signature creamy, almost whipped texture.
• Keep tasting as you season. A good hit of black pepper really lifts the earthy vegetables.