Eggplant

Eggplant brings remarkable variety to the garden, from glossy purple fruits to striped, white, green, lavender, round, and slender forms. Its mild flesh absorbs herbs, spices, tomatoes, and olive oil beautifully in grilled, roasted, baked, and simmered dishes.

Start seeds indoors, transplant only after nights are reliably warm, and give plants full sun and steady heat. Harvest while the skin is glossy and the flesh still firm; regular picking helps keep new flowers and fruits coming.