Ingredients

• 4 small eggplant, peeled and chopped
• 8 oz callaloo or spinach, chopped
• 1 lb pumpkin (or butternut squash), peeled and chopped
• 3 cloves garlic, chopped
• 1 onion, diced
• 4 tablespoons (1/2 stick) butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Equipment

• Medium pot
• Colander
• Potato masher
• Cutting board and knife

Instructions

1. Peel the eggplant and pumpkin and cut both into medium chunks, roughly 1 inch, so they cook evenly and mash easily later.
2. Melt the butter in a medium pot over medium-high heat, then add the diced onion and chopped garlic. Saute for about 2 minutes until softened and fragrant but not browned, which keeps the flavor sweet rather than bitter.
3. Add the pumpkin and eggplant and saute for another 2 to 3 minutes, stirring to coat everything in the buttery base.
4. Pour in just enough water to barely cover the vegetables. Bring to a boil, then reduce to a simmer and cook until the vegetables are fork-tender, about 15 to 20 minutes.
5. Stir in the chopped callaloo or spinach and cook 3 more minutes, just until the greens wilt down and turn deep green.
6. Pour everything into a colander and let it drain well, so your mash turns out thick instead of watery.
7. Return the drained vegetables to the pot and mash vigorously with a potato masher until mostly smooth with a little texture.
8. Stir in the salt and pepper, taste, and adjust the seasoning before serving warm.