This versatile variety matures earlier than most and is a perfect choice to use in an appetizer or side dish. A beautiful eggplant from Pingtung, Taiwan, with slender fruits that grow up to 12" long with shiny, dark-lavender skin. Produces very well, even in very hot weather. Hardy, vigorous, and disease-resistant plants.

• 65-75 days from transplant
• ±8,000 seeds/oz
• Organic
• Slender fruits grow up to 12 inches
• Fruits have dark lavender skin
• Disease resistant plants

This variety works for:

• Roasting
• Baking
• Grilling
• Stewing
• Pickling

To help the flesh of eggplant fruits hold up in dishes, roast it slightly before adding any sauces.

Some varieties of heirloom eggplant benefit from slicing the fruit ad then salting, rinsing, and draining the water that emerges from the flesh. It is thought to remove bitter flavors and reduce the amount of oil or fat taken up by the fruit when it is cooked.

Eggplant is sometimes used as a meat substitute because of its texture and rich, complex flavor. It is very popular in Indian dishes such as Baingan bharta an in French dishes like ratatouille.

Instructions - Sow seeds indoors ¼" deep. Transplant outdoors once danger of frost has passed and soil is warm. Using landscape fabric or black plastic can accelerate growth and productivity in cooler climates.

• Start Indoors: 8 weeks before last frost
• Germination: 14 Days
• Plant Outdoors: 18-24” Apart
• Light: Full Sun

Eggplant Caponata

By Carina Cavagnaro, head chef, La Rana Bistro, Decorah, Iowa, and SSE board member

“I first experienced this dish when I was traveling in the United Kingdom—it resonated with my Italian roots, and I have been making it ever since,” says Carina. “Rustic and versatile, it’s often served cold as an antipasto or appetizer or warm as a side to roast meat or as a pasta sauce or on crusty bread. I believe the sweet-and-sour sauce paired with the creamy eggplant and briny notes can sway even the biggest eggplant skeptic.”

• 1 large onion, chopped
• 3-4 celery stalks, including leaves, chopped
• 5 tablespoons olive oil
• 2 ¼ pounds eggplant, cut into 1-inch chunks
• 1 tablespoon capers
• 20 green olives, pitted
• 1 tablespoon sugar
• 1 tablespoon white wine vinegar
• 1/4 cup concentrated tomato paste
• Salt and pepper

Heat oil in a large Dutch oven or skillet; then sauté the eggplant in batches so as to not overcrowd, until nicely golden and starting to soften. Add onion and celery and sauté until tender. Add remaining ingredients, stirring well. Cover and continue to cook for 15 minutes, removing the lid for the last 5 minutes. Adjust salt and pepper to taste.