Bitter tomato

Description

Solanum aethiopicum, the bitter tomato, Ethiopian eggplant, or nakati, is a fruiting plant of the genus Solanum mainly found in Asia and Tropical Africa. It is also known as Ethiopian nightshade, garden eggs, and mock tomato. It is a popular vegetable in north-east India, and is known as khamen akhaba in Manipuri and samṭawk in Mizo. They are called Titay bii or simply bii in Darjeeling, Sikkim and Nepal and are relished with meat, particularly pork. These names are a result of its varied morphology, with ripe fruit often looking like a cross between an eggplant and a tomato, which are also from Solanum. In fact, the Ethiopian eggplant was so much confused with the ordinary eggplant that this was considered by some a variety violaceum of S. aethiopicum. Ethiopian eggplant may have originated from the domestication of Solanum anguivi. The scarlet eggplant, also known as Gilo or jiló, was long held to be a distinct species (S. gilo) but is nowadays generally considered to be a cultivar group of S. aethiopicum. Ethiopian eggplant has been used as a source of disease resistance genes for several commercially grown Solanaceae crops, including Solanum melongena (eggplant). A lack of genomic resources has meant that breeding has lagged behind other vegetables, although a 1.02-Gb draft genome has been sequenced by BGI, with single-nucleotide polymorphisms identified for use by breeders. The leaves of Solanum aethiopicum are eaten as a leaf vegetable and are actually more nutritious than the fruit. The highly variable fruit of the plant is eaten both raw and cooked and is becoming more popular as a cultivated crop. These fruits are usually harvested while still green, before the skin becomes thick. The bitterness depends on the levels of saponin it contains, some with a sweet flavor and others very bitter. When the berries mature, they turn bright red because of high carotene content. Solanum aethiopicum is used as an ornamental in Asia. In Nigeria, Igbo people use it as a substitute for kolanut, especially for those who do not want to chew kolanut, i which case it is used to welcome guests at home or before resumption of a traditional ceremony. Garden egg, as it is commonly known in Nigeria, is sometimes used to make a tomato-based sauce which can be used to eat yam.