Antiguan Breakfast (Chop Up and ‘Saltfish’)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Peel and chop the eggplant and pumpkin into medium-sized pieces.
2. 2Heat the panHeat butter and add onions and garlic in a medium sized pot set to medium to high heat. Sauté for 2 minutes until softened but not browned.
3. 3Add pumpkin and eggplant. Sauté for an additional two to three minutes.
4. 4Add water just to cover the vegetables. Let come to a boil, turn the heat down to a simmer and cook until the vegetables are soft.
5. 5Add the chopped spinach, stir and let it cook for an additional 3 minutes.
6. 6Pour the vegetable mixture into a colander and let drain.
7. 7After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.
8. 8Add salt and pepper. Adjust seasoning to taste.