Eggplants are perishable, so use them within 2 or 3 days of purchase. Under ideal storage, 40-45 degrees F with high humidity (85%) they will keep only about one week. When buying eggplant, choose fruit that have a nice glossy shine, and avoid ones with dull color – these will be overripe and bitter. Eggplant is a good source of Vitamins A, C and B complex, and potassium. Eggplant contains about 30 calories per cup. SELECTION – Look for a symmetrical eggplant with smooth, uniformly colored skin. Tan patches, scars, or bruises indicate decay. Also avoid eggplants with wrinkled or flabby-looking skin. Oversized purple eggplants, usually over 6 inches in diameter, may be tough and bitter. When you press gently on an eggplant, the…