Fresh organically grown Black Beauty eggplant, the classic globe variety with smooth, glossy purple-black skin that most people picture when they think "eggplant." First introduced in 1902, the result of a cross between a Chinese eggplant and an heirloom purple variety, Black Beauty became the American standard within a few decades and remains the benchmark other varieties are measured against. Its dense, spongy flesh sets it apart from thinner, more slender Asian varieties: it holds up well to long cooking, absorbing oil and sauce as it goes, which is exactly the quality that makes it the backbone of dishes like eggplant Parmesan, moussaka, and ratatouille. The flavor is mild and slightly sweet with a touch of earthiness raw, mellowing into a deep, savory richness once roasted or braised. Slice into rounds for a classic Parmesan bake, cube and roast for ratatouille, or halve and broil until the flesh turns silky for baba ganoush. Pairs well with tomato, garlic, basil, and parmesan.