Eggplant – is a perennial herbaceous plant of the genus family. The vegetable's flash contains sugar, proteins, tannins, vitamins C, B1 and PP. It grows on all continents. It's been observed, that elderly people that eat eggplants regularly, nearly all year round in its fresh form, in pickled preparations for the winter, or eggplant salads - are less affected by different cardiovascular diseases and live longer. People have fewer problems with the heart, blood vessels, liver, intestines, joints and spine. Eggplant juice is high in antibacterial properties, so the eggplant is a sort of natural antibiotic that helps the body cope with various infections. Eating eggplant regularly reduces cholesterol in the blood. The pulp contains large amounts of potassium, which normalizes water metabolism in the body and improves the heart muscles. Eggplant is a very versatile and unusual low-calorie vegetable.