Virgin Islands Callaloo

1 medium sweet potato or yam (about 1/2 pound), peeled diced
3 cups water
1 small eggplant (about 1/2 pound), peeled and diced
12 ounces fresh or frozen spinach, chopped
12 ounces swiss chard, chopped
8 ounces fresh or frozen okra, chopped
1/2 large onion, finely chopped
2 cloves garlic, finely chopped
3/4 teaspoon thyme
2 tablespoons chopped parsley
2 tablespoons vinegar
salt and hot pepper sauce to taste

1. In a large pot, combine sweet potato and water, and bring to a boil. Stir in eggplant, spinach, chard, okra, onion, garlic, thyme, and parsley. Cover, reduce heat, and simmer 15 to 20 minutes, stirring occasionally.

2. Add vinegar, salt, and hot pepper sauce, stir well, and simmer 5 minutes more. Serve hot, over mounds of cornmeal Fungi.

Makes 4 servings.



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