Originally they hail from Indian where they predate history, though they made a grand appearance in the Western World around the 1500’s. The French called it Aubergine, a diminutive form of ‘alberge’, a kind of peach from Spain. Today it’s also a colour used to designate a deep rich purple, though the fruit comes in assortment of shapes and colours: white, yellow and of course, purple.

Eaten raw an eggplant is rather bitter in taste, yet smoked, grilled of fried it’s transformed into a sweetish fruit and is a known as a flavour absorber/enhancer.

It’s a staple in dishes like the Middle Eastern dish bab ghanoush, but is equally at home stewed in a French ratatouille, making it a versatile plant to have in the food garden.

Traditionally in South Africa we are used to seeing the ‘Black Beauty’ variant, a large, easy to grow type that looks more like a shrub with large leaves, not unlike tobacco leaves. They are perennial in nature, though tend to be grown as an annual.

They like rich, well-drained soil, plenty of water and preferably full sun. They require a 35cm planting spacing and reach a typical height of 70cm.

Staking is not generally required, but leaving over laden branches with fruit will cause them to break, so best to gleam your crop regularly.

Great companion plants include beans, peppers and marigolds.

Matt Allison is a Cape Town based eco-advocate and urban farmer who's rethinking food one meal at a time. Find out more from him at www.imnojamieoliver.com