Eggplant: Varieties and The Worldwide Gourmet 

Belangere
This Caribbean eggplant is squat, with a white-streaked purple skin

Italian Eggplant
Small, with deep mauve skin streaked with white

White Eggplant
In Côte d'Ivoire, they use white and yellow eggplants in their "light sauce" with plantains and fish, as well as in eggplant sauce: 

1. peel 100 g (3 1/2 oz.) onion; chop finely; sauté in a little oil; 
2. add 500 g (18 oz.) fresh fish of your choice; cook over low heat for 15 minutes; 
3. add
   • 500 g (18 oz.) peeled eggplant
   • 8 - 9 okra, peeled
   • 200 g (7 oz.) seedless tomatoes
   • a few taro leaves, cut into strips 
   • 10 g (1/3 oz.) chili 
4. cover with water; cover and simmer for 30 minutes; 
5. remove the vegetables; drain, crush and return to the pan; 
6. season with salt; serve with rice, foutou, etc.