Eggplant, a relative of peppers, tomatoes, and potatoes, is classified a part of the nightshade family.  First grown in India, early plants were bitter in taste, but farmers have produced the flavors enjoyed today through crossbreeding and cultivation.

Although eggplant is not especially popular in the United States, it’s considered a favorite in many parts of the South.  Thomas Jefferson is credited with the introduction of the vegetable to the continent, and even experimented with different varieties at his Virginia plantation.

Florida produces a major portion of the domestic crop, but New Jersey is also a large supplier during the summer season.

Dark purple eggplants are the most recognizable type in the US and is also the biggest commercial seller.  They weigh between one to five pounds each and are available in two shapes: elongated and oval.  The elongated version is commonly known as the Japanese or Oriental eggplant.

Japanese eggplants are actually the same as the larger, commercial plant, only cultivated earlier.

The round or oval shaped ones are often dubbed Italian or baby eggplants.

The Chinese eggplant is paler, thinner, and lighter than the common version.

Italian rosa biancos, meanwhile, are violet-white in color.

Specialty eggplants also include miniature versions available in a variety of shapes and colors.

Though eggplants are available all year, their peak season is from July to October in the United States.

When choosing, look for a plant symmetrical in shape, with smooth, evenly colored skin.  Discolored patches, bruises, and scratches indicate decay.  Also stay away from wrinkled or flabby skin.  Keep in mind that extra large eggplants, typically the ones with a diameter of more than six inches, are probably tough and bitter.

To test the eggplant’s freshness, press gently on its skin.  The mark you made should fade quickly.  The vegetable should also have some weight to it.  If it feels too light for its size, it may not taste as good.  The cap and stem should be bright green in color.

Know how to store eggplant properly. Extreme temperatures, warm or cold, can damage them.  To store an eggplant, keep it unwashed and uncut in a plastic bag in the refrigerator.  It will be fine in the crisper, but don’t force it if it doesn’t fit because you may bruise it.  Eggplant can also be steamed or blanched and then frozen for up to six months. The process is similar to freezing zucchini.

When you are ready to use the eggplant, wash it and chop off the cap and stem.  A knife made of stainless steel is recommended over a carbon blade, which will cause discoloration in the eggplant.  Eggplants are not meant to be eaten raw.  Though they can be cooked with or without skin, you should peel the large eggplants and most of the white varieties with a vegetable peeler before cooking, because these tend to have thick, tough skin.

The longer you cook eggplant, the softer it becomes.  In fact, unlike most other vegetables, eggplants are not hurt by over cooking.  An eggplant that hasn’t been cooked long enough, however, can be chewy.  Don’t cook in aluminum because the vegetable can become discolored.

Look online for various recipes and cooking techniques.  In addition to taste, eggplant benefits are numerous.