The humble eggplant may be one of our most maligned foods. As a member of the deadly nightshade family, it suffered a terrible reputation for a long time. In fact, superstitious Europeans believed eggplants could induce insanity and it was known as the "mad apple" until only a few centuries ago.

Reality could not be further from the truth. The eggplant has even been touted as a great way to lower cholesterol and it is a great source of potassium and folic acid.

The eggplant is native to India, Bangladesh, Pakistan and Sri Lanka and is very much a staple in South Asia.

But, it is in China that the greatest numbers are grown today - more than 18 million tons per year, or more than half the world's total production. It is also the Chinese cooks who have become most adept at making great use of this versatile vegetable. (See recipes above).

In tropical and subtropical climates you can sow eggplant seeds straight into the garden beds. If you live in temperate climates, I would recommend starting them off as seedlings for transplanting when the danger of frost has passed.

There are many varieties of eggplant. Here are just a few

European Eggplant

Typically very dark, large and bell-shaped. To counter any bitterness, slice, sprinkle with salt and allow to sweat for 20 minutes.

Chinese Eggplant

This long, dark purple eggplant is very tender and sweet and is great for stir-frying with other vegetables.

Indian Eggplant

A black, small eggplant (pictured right) excellent to use in a stuffing or in curries.

Thai Eggplant

This round green eggplant is very popular in South-east Asian dishes, especially the green curries of Thailand.

Japanese Eggplant

A tender, sweet vegetable that is braised or used in Japanese tempura.

One of the most popular eggplant dishes we cook at home is the French Provencal vegetable stew, Ratatouille. My wife Sylvie usually makes a huge pot so we can store the left-overs in the freezer. This dish is simple, tasty and very healthy.

Recipe| Sylvie's ratatouille

Ingredients:

2 tbsp olive oil

1 brown onion, roughly chopped

1 green pepper, cut into chunks

1 red pepper, cut into chunks

500g fresh tomatoes, seeded and diced

2 small zucchini, topped and tailed and cut into 2cm rounds

1 large eggplant, peeled and diced into large 2cm pieces

1 large sprig thyme (or 1 tsp dried thyme)

1 bay leaf

1 large sprig parsley (or 1 bunch coriander)

3 garlic cloves, finely chopped

Salt and pepper to taste

Method:

1. In a frying pan, heat the olive oil and fry the onions until they start to turn translucent. Add the green and red peppers along with the finely chopped garlic and cook for a further two minutes.

2. Next, add the tomato, zucchini and eggplant with a pinch of salt and pepper, stirring occasionally and cooking for a

further five minutes.

3. Place all the herbs into the pot and check for seasoning, before turning the stove down to let it gently simmer for 25 minutes, covered.

4. Ratatouille tastes best after it's allowed to rest for 10 to 15 minutes before serving.