Eggplant originated in India, where it grows as a tender perennial and has been cultivated for thousands of years, though it did not become known to the Western world until about 1500. Eggplant's colors range from pure white to green to deep purple, and its shape can be round and golf-ball sized, or oblong and weighing in at over a pound. This is the first year we've grown Thai eggplants, which are beloved to those who know them. Thai eggplants are golf-ball sized, light green with white stripes, and prolific. Even at this late point in the season, they are steady producers. Thai eggplants are wonderful stir-fried, in curries, stuffed, grilled, and roasted; they can also be used interchangably with other varieties of eggplant for eggplant parmesan, caponata, and baba ganouj.