Aubergine Solanum melongena - Brinjal Aubergine is a member of the botanical family, Solanaceae, the Nightshades. It is believed to be a native of India, its name being derived, via the Persian badingen, Arabic al-badinjam and Spanish albadingena, all taken originally from the Sanskrit name, vatingana, meaning an anti-flatulent vegetable. The Italian melanzana and Greek melitzana are both derived from its Roman name mala insana, madness apple. The West Indians call it the ‘Brown Jolly’, taking the Indian brinjal even further along the phililogical evolutioniary timeline. Yet another name, the eggplant, now extensively for all varieties in North America, was originally used to described the small, white, egg-shaped variety which is still enjoyed pickled, en escabeche, in Spain, where they were initially introduced by their Moorish invaders. Western Europeans were very slow to realise the plant's food potential, however, and refused to grow it for any other reason than ornamental. The Spanish and Portuguese, however, knew better and their colonists exported it to the New World, where it thrived and became popular. Like its cousins, the chili pepper and tomato, the aubergine is one of the foods currently being investigated by scientists for its potential as a cancer combatant. They have found that the solanaceae vegetables contain certain phytochemicals that have been shown to block cancer formation. Aubergine contains terpenes, thought to prevent oxidative cell damage that can cause certain types of tumours by deactivating the steroidal hormones that promote their growth. Aubergine also contains potassium, which helps to normalise blood pressure levels, reducing the risk of heart attack and stroke and, when not cooked in oil, which it soaks up alarmingly, is extremely low in calories at just 15 per 100g portion.