This purple vegetable is actually a fruit and is in season now in Australia.  Its most commonly eaten cooked not raw cand ontains next to no fat!  Although it is like a sponge and will soak up any oil that it is cooked with.  Its mostly carbohydrate but does contain good amounts of niacin and potassium.

Does also contain some amounts of calcium, magnesium, iron, vitamins A and C with some folic acid.  Can be used to help bleeding in general as its a rich source of bioflavonoids which renew arteries and prevent strokes/hemorrhages.  Also can be used to treat diarrhoea.

Should be avoided for those with arthritis as its part of the night shade family which can aggravate symptoms.

Eggplant can be used in many dishes such as moussaka, in curries, stir-fries, baked in the oven with other roasted vegies, grilled, steamed or stuffed with mince or rice.