I tried growing some eggplants, but they haven't hatched yet...

But here's what some different varieties look like:

Not all eggplant fruit is shaped like an egg.  The traditional blackish-purple "Black Beauty"(74 days), pictured, is over 100 years old and has become the industry standard for black eggplant because it ripened earlier than others with 6-8" perfect fruits.  Harvested fresh makes all the difference in the world to eggplant taste.  You might also like the bright deep purple color of "Rosa Bianca" (74 days). It has 4-6" oval white fruits that are heavily streaked with rosy purple, and looks like it has a distressed paint job of rosy purple on white. The sepals are larger, purple and more attached, making it a very regal looking vegetable.  It is very fat and slightly sweet tasting. An old Italian variety and heavy yielder.

Flavor is better in the more mature fruit.  Eggplant can be breaded and seasoned with garlic powder and Italian seasoning, and fried like chicken.

You can also fix "Eggplant Parmesiani" in which the eggplant replaces the meat, and is very delicious.  Perfect for your "meatless" meal night.

I have used Eggplant in a vegetable turrine, where it adds not only flavor but color to the sliced turrine.

Epplant has a heavy, lingering taste, which allows it to mix well with other ingredients without getting lost.  It mixes well with pasta sauce, spicy sausages, herbs and flavorings.  The best wines to serve with it are deep reds that are not too heavy, maybe very mildly sweet to balance the flavors, clear and crisp and not too oaky.

EGGPLANT PIE

You can make the filling for this dish ahead of time and either refrigerate up to 2 days, or freeze until you need it.  A great way to treat mid-winter guests staying for super.

5 T olive oil

1 med onion chopped

1 med eggplant cubed

1 stalk celery chopped

3 cloves garlic, chopped

1/2 t dried thyme leaves

1/4 t crushed red pepper

1 16 oz can whole tomatoes, drained and chopped

1 t sugar

1/2 t salt

2 T chopped fresh parsley leaves

1 T balsamic vinegar

6 phyllo leaves thawed if frozen or strudel

1 T pine nuts (optional)

1. In large skillet, heat 2 T oil over med heat, add onion and saute until golden brown, add eggplant, celery, garlic, thyme and red pepper;cover and simmer 5 minutes, stir occasionally.  Stir in the tomatoes, sugar and salt and cook covered 10 minutes.  Uncover and cook over low heat, stirring occasionally until most of the liquid evaporates and vegetables are tender.  Remove from heat and stir in 1 tablespoon parsely and the vinegar; set aside. (This is the point at which you would let it cool and then refrigerate or freeze.)

2. Lightly oil an 8" round baking pan.  Place thawed phyllo between 2 sheets of waxed paper, then cover with a damp towel to prevent drying out.  (Pyllo will dry quickly because it is thin, be sure to keep damp.)

3. Heat oven to 350 F.  Remove 1 sheet of phyllo and brush evenly with olive oil, repeat with the other sheets, stacking them off center to make a large round when finished. 

4. Lift all the sheet together and press into the oiled round pan, letting the edges extend over the rim of pan.  Pour filling into the pan, then fold in extending edges to cover filling.

5. Bake pie 20-25 minutes or until phyllo crust is lightly browned.  Cool in pan 5 minutes; meanwhile, if desired, toast pine nuts in oven until lighty browned and fragrant.

6. To serve, gently invert pie onto plate, and then invert again onto serving plate so the top side is up.  Garnish with remaining chopped parsely and pine nuts if desired.