Interesting fact about eggplants is that you can select either male or female and how you can tell is:

Male eggplants have a rounder, smoother blossom end or base and have fewer seeds and are more bitter than the female eggplant. The female eggplants have a blossom end that is usually indented.

Description:Eggplant is a shiny plant that can be purple, lilac, white, green, or yellow in color. It is a warm season plant. Eggplant is in the nightshade family as are the tomato, potato and pepper. The leaves are highly toxic and not intended to be eaten. It was first cultivated in India about 4,000 years ago. Various eggplant dishes are experienced in Mediterranean Sea countries, Italy, Spain, France, China, Thailand and the United States. U.S. President Thomas Jefferson, a gardener, is believed to have brought the eggplant to North America when he obtained eggplant seeds from France at the end of the 1700s. A white variety is still grown at the Monticello, Virginia estate, in the hierloom garden.

Nutrient content Contains calcium, iron, vitamins B and C.

Peak season: Available year round but peaks in summer and early fall.

Selection: Choose small or medium size eggplants. Large ones usually have lots of seeds and are bitter, although suitable for eggplant puree. Select smooth, shiny and firm skinned ones. One pound of eggplant yields 3 to 4 cups, chopped. A medium-size eggplant equals a pound and will serve 3 people.

Storage: Can store at room temperature for about 2 days. If you store in the refrigerator, keep separate from tomatoes or fruit that give off ethylene.

Preparation: Trim off stems and based on your preference the skin can either be left on or peeled. Good ways to cook eggplant are stewing, grilling, roasting or broiling.