This article courtesy of Ohio State University Extension Services.
More information at www.bygl.osu.edu.

Eggplant is a close relative of the tomato, pepper and potato. Like the tomato it is a tender annual requiring a long season to reach maturity. Therefore it is put into the garden as a transplant. Since it is a member of the tomato family it should not be planted in an area where other members of the tomato family had been grown the prior year.

There are many varieties of eggplant available giving the grower and chef a choice of colors and sizes - the large purple eggplant is no longer the only eggplant available at markets. The white and striped fruits that were once novelties are now the fruit of choice in the eggplant category.

Fruit from eggplant is useable from the time it is about 1/3 of its final size. Therefore, they remain edible for several weeks, although the smaller sized fruit are preferred by many cooks. The fruit should be harvested before the seeds inside turn brown and hard; the skin should be shiny, not dull. Harvest by cutting the stem just above the fruit.