Known as aubergines in European cooking, eggplants originated in India and were first cultivated in China. A member of the nightshade family, eggplants come in a variety of colors and shapes. The raw texture is spongy and can be baked, fried, sauteed, roasted, or stewed. A versatile vegetable, eggplant can be used in many ways.

Eggplant casserole is an excellent introduction to eggplant. The casserole is easy to make and showcases eggplant perfectly. The richness of the eggplant is counterbalanced by the tangy tomato sauce. The eggplant will become quite soft as is common when eggplant is stewed or baked with a sauce.