Squash and Eggplant

Ingredients: Organic squash and eggplant

Method: 

- Wash eggplant and squash.

- Cut squash to small chunks. 

- Cut eggplant into 1 inch pieces.

- Boil/steam for about 15-20 minutes.

- Peel eggplant and deseed as needed. 

- Place squash and eggplant into your choice of appliance for pureeing.

- Blend to puree form. 

- Add water as necessary to achieve smooth and thin consistency.

- Serve.