1
Peel and chop eggplant and pumpkin into medium-sized pieces.
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
Add pumpkin and eggplant. Sauté for an additional two to three minutes.
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
Add the chopped spinach, stir and cook for an additional 3 minutes.
6
Pour the vegetable mixture into a colander and let drain.
7
After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.
8
Add salt and pepper. Adjust seasoning to taste.