Most scientists believe that the eggplant originated in India in antiquity, and was first cultivated there over 4000 years ago–when, possibly, it was white and egg-shaped. In Sanskrit, it was called “vatinganah,” which gave rise to later names. Around 500 B.C., eggplant was introduced into China, where different hybrids were developed, of differing colors and shapes. Eggplant stayed on the march between the 9th and 12th centuries, migrating to the Middle East (where it picked up the important name “al-badhinjan”, related to the Sanskrit name), Egypt, Spain (“alberginia”), and southern Europe (where the Provençals started calling it “aubergine.”)