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Eggplant
(Solanum melongena)

Usually eaten cooked, this flowering vegetable is enjoyed in a variety of dishes throughout the world- Mediterranean, Middle East, Asia, India. Tends to act like a sponge and soak up a lot of oil. To remove any bitterness that might occur if not used right away, slice and sprinkle with salt- let sit about half an hour, then rinse. Good source of niacin and potassium. One cup has just 22 cal. It is a member of the nightshade family (with tomatoes, peppers, tobacco), and therefore a possible joint irritant, linked to arthritis symptoms for some people- though this is not overly common.

Make a simple, delicious pasta sauce or dip: Cube and sauté in olive oil, add chopped onion, cover and cook down. Add crushed tomatoes, garlic, basil and top with freshly grated Parmesan cheese.