Where it is found

Both S. aethiopicum and S. macrocarpon have been domesticated and are grown predominantly in Africa and are important especially in Central and West Africa. S. aethiopicum has also been introduced into the Caribbean and South America and is grown in some parts of southern Italy. S. macrocarpon originates in the tropical, humid zones of Central Africa and is, in general, less economically important than scarlet eggplant. In some places, however, such as Benin and tropical coastal Africa and Congo River, it is of significant importance.

How to eat it

Garden Eggplant Stew

Ingredients: 450 g garden eggplant (cooked and mashed); ½ red onion (chopped); 1 cup cooked beans; ½ medium red bell pepper (chopped); ¼ cup of palm oil; ¼ cup canola oil; 2 stock cubes; red pepper flakes to taste.

Preparation: Place frying pan over medium heat. Add both palm oil and canola oil and heat for about 2 minutes. Add onions and peppers and sauté for 2 minutes. Add mashed garden eggplants and cook for 2 minutes. Add beans, stock cubes and pepper flakes. Reduce heat to low and cook for 10 minutes taking care to mix often to prevent burning. Serve hot with rice or boiled yams, and vegetables. Serves 4.