Aubergine, eggplant, brinjal, whatever you call it, they all refer to the same vegetable. I have grown to love this vegetable after realising how versatile it can be used in cooking. It tastes wonderful in the French ratatouille, roasted, mashed and made into dips, seasoned and grilled over charcoal, battered and deep-fried into Japanese tempura, braised, stuffed in the Malaysian Yong Tau Fu and the list goes on.
I picked up a book on "Five-a-Day, fruit and vegetable cooking" sometime ago. What it says makes sense to me anyway. If we need to eat fruits and vegetables, why not eat different types of them together as a dish. Each vegetable or fruit has its own plus points. For example, petai (stinking bean) which has a very pervasive smell but is considered a very highly sought after ingredient in Malaysia especially when cooked with 'sambal belacan' and dried shrimps.