The Eggplant is widely used in cooking, most notably as an important ingredient in dishes such as moussaka and ratatouille. As a member of the genus Solanum, it is related to both the tomato and the potato. It was originally domesticated from the wild nightshade species, the thorn or bitter apple, S. incanum, probably with two independent domestications, one in the region of South Asia, and one in East Asia.

Eggplant traditional from Puerto Rico. Open pollinated. Germination rate 85%.

Ready for harvest in 78-90 days. Harvest the fruits when they are 6-8 inches long and still glossy.

USDA Hardiness zones: 3-11