Brinjal (Eggplant, Aubergine), is diverse in its culinary use as it is in its names, appearance and colours. This most often, deep purple 'berry by botanical definition', is a part of the nightshade plant family Solanaceae.  Its fleshy fruit easily absorb oils and flavors making it the ideal canvas for making stuffed versions, fried or layered like in Mousakka. Brinjal curry was the first curry I ever cooked, when I was nine years old. Since then I have learnt a few good tricks for preparing them, like this stuffed feta, mint and tomato aubergine, baked in the oven. It is perfect as a light lunch or dinner.