 “Native to southern and eastern Asia. Was only introduced into Europe (by the Arabs via Spain) during the Middle Ages”.
The Cambridge World History of Food
“Exists in a wide array of shapes and colors. Sixty-six eggplant seeds are now sold in North America…. its many cultivated forms have not been classified…the job has just begun (!)
Member of the nightshade family that includes tomatoes, bell peppers, potatoes, even tobacco.
Oriental Types: primarily slim, tapered or pointed elongated fruits…are dependably mild, tender-skinned, creamy fleshed and quick-cooking. They can be cooked all ways but keep their forms and flavors best when baked.
Small Deep Purple: round or pear-shaped…they are highly variable…if there is any bitterness it can be minimized or eliminated by salting moderately, sugar lightly, then drain briefly. Baked, covered, until soft.
Green-skinned: …contrary to what you might expect from green (which is associated with unripe fruit) they are sweet, not bitter… can be cooked in all ways but are particularly good broiled. The skin turns bronzy and melds with the soft flesh.
White-skinned eggplant: common in Southeast Asia…come in all shapes and sizes…. Usually firm, heavy and dense with characteristically thick skin that may need to be removed. Cooked, the flesh is sweet, meaty, and mild…. holds shape well. Use these eggplants steamed, broiled or baked when you want a close-grained, fleshy result.
Italian-American Types: large, dark, pear or bell-shaped, soft, edible skins
Selection: …select fairly heavy fruit for its size – heft a few of the same size to compare. High solid content signifies even, stress-free cultivation with sufficient heat and moisture….choose smooth, taut skins, shiny, not dull.
Storage: highly perishable. If possible, don’t refrigerate…most eggplants deteriorate below 50 degrees Fahrenheit. Keep in cool place in plastic bag for no more 36 hours. For longer storage, keep in a paper bag in the warmest part of the refrigerator – but be aware that browning and textural breakdown occur with cold.
From Amaranth to Zucchini, Elizabeth Schneider, William Morrow, 2001 | 
