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.

3 - Sauté for 2 minutes until softened but not browned.

4 - Add pumpkin and eggplant.

5 - Sauté for an additional two to three minutes.

6 - Add water just to cover the vegetables.

7 - Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft.

8 - Add the chopped spinach, stir and cook for an additional 3 minutes.

9 - Pour the vegetable mixture into a colander and let drain.

10 - After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.

11 - Add salt and pepper.

12 - Adjust seasoning to taste.