EGGPLANT
ORIGINS
Native to China and India, the eggplant (Sloanum melongena) spread throughout the Mediterranean basin during the Middle Ages. It was introduced in Italy by Carmelite monks in the 14^th century, when it was mentioned in a medical-botanical Taciunum Sanitatis ("Health Notebook"). Later, in the 16^th century, the naturalist Soderini mentioned it in his Treatise on growing vegetables and gardens.

EGGPLANT CULTIVATION
Eggplant production in Italy is around 300,000 tons, 30% of which come from Sicily. The other important regions for this vegetable include Campania, which provides 18.5% of the national production, Apulia (12%), Latium (11%) and Calabria (10%).
The most common varieties are the Long Naples violet, Barbentane precocious or Long violet, Monstrous or New York white giant, Florence pale violet and the Round violet.

THE EGGPLANT CALENDAR

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

FEATURES OF EGGPLANT
An annual crop, the eggplant belongs to the Potato order family.
The upright, branching stalk is approximately 80 centimeters tall. The briefly peduncular flowers, which appear alone or, more rarely, in pairs, are hermaphroditic and not all are fertile.
The fruit is a purplish pod that may be globular, oblong or ovoid in shape; the shape, size and color depend on the crop variety. The mesocarp and endocarp are meaty, white or sometimes green in color.
Eggplant adapts well to all types of soil, except especially compact terrain.

CONSUMPTION AND STORAGE
A typical summer vegetable, eggplant is nutritious and diuretic; it also encourages metabolic exchange, the production and elimination of bile by the liver, and is suitable for those with cholesterol problems since it is capable of reducing fats in the bloodstream.
Its pulp is used in cosmetics to prepare skin masques.
In the kitchen, eggplants can be prepared in various ways (boiled, fried, battered and sautéed, grilled or in gravy). Among the most well-known and flavorful dishes based on this vegetable are Eggplant Parmesan (eggplants cooked with a rich, tasty stuffing) and Stuffed eggplants.
Eggplants may be refrigerated for no more than 10 days at a temperature of 10-15 °C and a relative humidity of 90%.


NUTRITIONAL AND ENERGY INFORMATION FOR EGGPLANT
(100 grams of product)

Edible part 92 % Water 92.7 g Proteins 1.1 g Lipids 0.1 g Glucides 2.6 g Fiber 2.6 g Energy 15 kcal

Sodium 26 mg Potassium 184 mg Iron 0.3 mg Calcium 14 mg Phosphorus 33 mg Niacin 0.6 mg Vitamin C 11 mg

Source: National Nutrition Institute

RECIPE

Stewed Eggplant

Ingredients for 6 people: 1 kg eggplant, 500 g onions, 500 g tomatoes, 100 g celery stalks, 100 g green olives, 50 g salt-packed capers, frying oil, extra-virgin olive oil, one teaspoon sugar, ½ cup vinegar, basil and salt.

Wash and cube the eggplants, sprinkle with salt and let rest for around an hour. Meanwhile, briefly scald the tomatoes in boiling water, peel them, remove the seeds and cut into strips. Finely chop the onion and sauté it in two tablespoons of oil. Add the tomato, then the chopped celery, pitted olives and capers. Cook over low heat for around ten minutes or until tomatoes are tender, then remove from heat. Rinse the eggplants, dry them with paper towels and deep fry in hot oil. As the eggplant cubes turn golden, drain and dry them on paper towels, then add them to the tomatoes. Place all of the vegetables over low heat and add the vinegar and sugar, cooking until the vinegar evaporates. Remove the pan from heat, add a few leaves of basil and cool before serving.

EGGPLANT: Index
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