Hi, this is Jessie. I'm here in the EatingWell Test Kitchen, and I'm going to show you two super-simple ways to cook eggplant. Now, the first cool thing about eggplant is the color. It's purple. So, like all blue and purple foods, that comes from anthocyanins. Those are antioxidants which help keep your heart healthy and help fight cancer. Now, even though eggplant is around all year long, the best time to get it is in the late summer and in the fall. That's when it's most abundant. When you're shopping for it, what you want to look for is nice, smooth, glossy skins, no wrinkles, no soft spongy spots, and it should feel a little bit heavy for its size. My favorite way to cook it is to grill it. So I take my eggplant. I slice it into half-inch-thick slices, brush those with a little bit of olive oil and sprinkle with salt and pepper. Put it in the grill pan on medium-high heat and cook it for about 8 minutes, turning it once halfway through. It should be done, it should be tender at that point. The next way is roasting it. So again, prep the eggplant the same exact way. Slice it, brush it with oil, a little salt and pepper, then you arrange it on your roasting pan. Don't overlap it. Put it in a 500°F oven. Turn it once halfway through. It takes about 15 minutes until it's nice and tender and luscious. So, I would serve this up as a side dish. I'd put it on a salad. I'd put it in a sandwich. Whatever you do with it, it's going to taste delicious.