Cara Memasak

1. 1
   Peel and chop eggplant and pumpkin into medium-sized pieces.
2. 2
   Heat 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. 3
   Add pumpkin and eggplant. Sauté for an additional two to three minutes.
4. 4
   Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft.
5. 5
   Add the chopped spinach, stir and cook for an additional 3 minutes.
6. 6
   Pour the vegetable mixture into a colander and let drain.
7. 7
   After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.
8. 8
   Add salt and pepper. Adjust seasoning to taste.