A traditional Antiguan "chop up" of eggplant, pumpkin, and callaloo simmered until tender, then mashed with onion, garlic, and butter into a silky, savory breakfast staple. Comforting and lightly seasoned, it's the perfect partner to saltfish and Caribbean dumplings.
Cook ModePeel and chop the eggplants and pumpkin into medium-sized pieces.
eggplants
pumpkinMelt the butter in a medium pot over medium-high heat, then add the onion and garlic. Saute for about 2 minutes until softened but not browned.
butter
onion
garlicAdd the pumpkin and eggplant and saute for an additional 2 to 3 minutes.
pumpkineggplantsPour in just enough water to cover the vegetables. Bring to a boil, then reduce the heat to a simmer and cook until the vegetables are soft.
Stir in the chopped callaloo and cook for an additional 3 minutes.
callalooPour the vegetable mixture into a colander and let it drain thoroughly.
Return the drained vegetables to the pot and mash vigorously with a potato masher or thick whisk until smooth.
Season with salt and black pepper, adjusting to taste, and serve warm.
salt
black pepperSubstitutions, timing tweaks — anything to remember next time.
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