EGGPLANT

Eggplant (melanzana), are sun loving plants in widespread use in Italy and elsewhere around the Mediterranean. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.