In Italy many varieties of aubergine are available in August and September. Apart from the typical long, dark purple type, there are the rounder, more oval-shaped, ivory-coloured or ivory and purple-streaked ones. The pale purple variety from Sicily tends to be less bitter and the pulp is delicious when cooked, becoming soft and creamy.
When choosing aubergines, look for smooth glossy skins with no bruises. They should feel firm, never soft and spongy. Do not buy an aubergine that is too heavy, as this is a sign that it has too many seeds – the taste will be bitter and the texture unpleasant.