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Eggplant- Not only are tomatoes, blueberries and corn (just to name a few) New Jersey’s spotlight crops, NJ is the 5th largest producer of eggplant. It thrives in dry, humid conditions, making it easy to grow in mid to late summer months.  Eggplants are part of the Solanaceae family, which also includes tomatoes, potatoes and peppers. They are technically classified as a fruit, actually a berry, however they are eaten as a vegetable. It has been on the table for thousands of years, starting out in Southeast Asia and India and emerging in Western culture in the 15 century. Eggplant got their name because it used to come in only one color- white...looking like eggs, hanging from the plant. Today, there are a variety of colors, such as dark purple, lavender, striped, pink ones; all with a slightly different degree of bitterness and texture. Eggplant is loaded with vitamins, nutrients and cancer fighting antioxidants, and helps lower cholesterol.  Eggplant is super easy to prepare; broiled, grilled, fried, sautéed, baked which ever you prefer; you can make it into a main course, side dish or appetizer.