Because the eggplant is a member of the nightshade family, it's related to the potato and tomato. Though commonly thought of as a vegetable, eggplant is actually a fruit . . . specifically a berry. There are many varieties of this delicious food, ranging in color from rich purple to white, in length from 2 to 12 inches and in shape from oblong to round. It's available year-round, with the peak season during August and September.
Eggplants become bitter with age and are very perishable.
They should be stored in a cool, dry place and used within a day or two of purchase. If longer storage is necessary, place the eggplant in the refrigerator vegetable drawer. Since the flesh discolors rapidly, an eggplant should be cut just before using. Eggplant can be prepared in a variety of ways including baking, broiling and frying. It does, however, have spongelike capacity to soak up oil so it should be well coated with a batter or crumb mixture to inhibit fat absorption.