INTRODUCTION
European eggplant (Solanum melongena L.) is a vegetable plant from the Solanaceae family. Like
the African eggplant (Solanum aethiopicum L.), known locally as agbissan, it is cultivated for its
often purple-colored fruit. Very low in calories, this vegetable is an important source of vitamins, minerals, trace elements, antioxidant compounds and fiber. It is used for the preparation of sauces, rice and fat, and is sometimes used in salads. In Benin, high production is recorded in the Atlantic and often during the rainy season.