Eggplant is a nightshade, closely related to the tomato and potato, and is native to Nepal, India, Bangladesh, Pakistan, and Sri Lanka. It only entered the western world around 1500. The name eggplant refers to the fact that the fruits of some 18th century European cultivars were yellow or white and resembled goose or hen's eggs. The raw fruit is bitter and must be cooked, but the varieties we grow now do not need salting. Popular dishes include ratatouille, eggplant parmesan, and baba ghanoush. Check out this great eggplant recipe website.
Want to learn more? Look up Eggplant on Wikipedia.
STORE: In the fridge. Keep in a plastic bag or sealed container for maximum freshness.