Many people dislike the eggplant’s spongy texture, but that’s what makes this fruit – yes, it is actually a berry even though it is generally thought of as a vegetable –appealing to cooks ...

Local author Betty Liu gives you basic techniques in "The Chinese Way," then you can adapt her recipes to suit your pantry.

Nailing the texture and flavor of eggplant can be tough, but these helpful tips and recipes will make it a staple in your dinner rotation.