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The eggplant (also known as "aubergine" in British English) is technically a fruit that is closely related to both the tomato and potato. While usually purple skinned, eggplants come in a wide variety of colors, including white, yellow, green, black, and even orange. Eggplant generally has a bitter taste when raw, but develops a rich, complex flavor when cooked. (Read more on Wikipedia.)

Classic: The most common to the United States, this variety has smooth skin and is deep purple in color.  It is identifiable by its elongated oval shape. 

Chinese: Smooth purple skin as well, but longer and skinnier in shape.  More cylindrical than the classic eggplant. 

Eggplant is a very good source of dietary fiber, manganese, potassium, copper, and thiamin. It is also rich in phytonutrients which have antioxidant activity and also promote cardiovascular health. (Read more on World's Healthiest Foods.)

Eggplant is easily damaged by severe cold, storing it in a plastic bag towards the door of the refrigerator seems to work well.