Bob, would call this color Grape or Aubergine? (Part II)

Plant eggplants in a warm spot. Eggplants, with their thin and delicate skins, will not tolerate any cold at all. Even the slightest frost may kill your crop. For this reason, plant the seeds only in the warmest climates during the spring time. In other climates, it is best to start from transplants once temperatures are in the 70's.

Space the plants about 2 or 3 feet apart in rows that are spaced about 2 feet apart. Soil should be loose, full of nutrients and drained well. For those that have poorly draining compact soil or a heavy ratio of clay soil, the best amendment is silica sand. Silica sand will help improve the soil's drainage properties without upsetting its Ph--a crucial factor in growing a healthy eggplant. Eggplants need full sun to reach their potential. Keep that in mind when digging the garden.
Feed new transplants every four to six weeks. The first application of fertilizer should be a good liquid 20-20-20 mix. After that, you can use 10-10-10 in dry form. Eggplants are heavy drinkers. Be sure to check the soil often to ensure it retains even moisture.

Keep weeds at bay. Watch out for white flies, aphids and flea beetles (use your garlic and peppermint oil spray). All can do serious damage to your plants if left unchecked, but these pests are pretty easy to control if you are attentive. Flea beetles, in particular, are a common problem for young plants. Once they get a bit older, the leaf damage will not hurt them. Since eggplant shrubs may grow to heights in excess of three feet and because the fruits are quite heavy, it is a good idea to stake them.

Decide what kind of eggplants you like best. Left alone, plants will produce many small fruits. If harvesting bigger specimens is your goal, you will need to pinch out some buds and terminal growth. The result should be between three and six fruits per plant. The time between planting and harvest can vary, but usually it will take about two months before the eggplants are ready to be eaten.

Pick your eggplant when it has developed color but before it has lost its shine. Use a knife or pruning shears to cut the fruit from the plant. Leave about an inch of stem.

Here is a terrific recipe for Cous Cous Stuffed Eggplant, it serves 6 and is different and tasty!

1/2 head garlic
4 small eggplant
2 to 3 tablespoons olive oil
1 medium onion, peeled and finely chopped
1 yellow or red bell pepper, cored, seeded, and cut into 1/4-inch dice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup uncooked couscous
1 tablespoon freshly grated lemon zest (2 lemons), finely chopped
1/4 cup low-fat ricotta cheese
1/4 cup roughly chopped fresh flat-leaf parsley, plus more for garnish
1/2 pound red and yellow cherry tomatoes, cut into eighths

Directions
Heat oven to 400 degrees. Wrap garlic in aluminum foil. Cook until cloves are soft, 20 to 30 minutes. Let cool, and squeeze the soft garlic from the cloves; set aside.
Cut 3 eggplant in half lengthwise, and place the 6 halves cut sides up on a cutting board. Using a paring knife, cut around the perimeters, leaving a 1/3-inch-wide border and being careful not to cut through skin. Cutting down through flesh, cut lengthwise into 1/4-inch-wide strips. Using a small spoon, scoop out the strips, keeping skin intact. Cut strips into 1/4-inch dice. Set both the diced eggplant and shells aside. Cut the remaining eggplant, skin on, into 1/4-inch dice. Set aside.
In a large skillet set over medium heat, warm 2 tablespoons olive oil. Add onion, and cook, stirring occasionally, until soft and slightly browned, 4 to 6 minutes. Add all diced eggplant, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover; cook, stirring occasionally, until browned, 6 to 8 minutes. If mixture starts to become dry, add the additional tablespoon olive oil. Set aside.

Place couscous in a medium heat-proof bowl. Pour 1 cup boiling water over couscous. Cover with a clean kitchen towel, and let sit until slightly cooled, 10 to 15 minutes. Fluff with a fork. Add lemon zest, ricotta, parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Add the reserved eggplant mixture, the roasted garlic, and cherry tomatoes. Stir to combine.

Fill each reserved eggplant shell with couscous mixture. Cover with aluminum foil. Bake until warm throughout and shell has softened, 20 to 25 minutes. Remove foil, and continue cooking until tops are toasty brown, about 20 minutes. Remove from oven. Sprinkle with parsley, and serve.

Happy Gardening!