African eggplant (Solanum aethiopicum L.) was domesticated from the wild species Solanum anguivi Lam. Both species are found throughout the tropical Africa. The immature fruits of S. aethiopicum are used as vegetable in stews, and sometimes eaten raw. The leaves and shoots picked from the same plants or from leafy cultivars are also used for cooking. Fruits of bitter cultivars are used as medicine in many African countries. Small-scale growers account for at least 80% of the total production. Leaves of S. aethiopicum are especially important in Southeastern Nigeria, Cameroon and Uganda and it's the most popular vegetable in Kampala market. African eggplant cultivation is expanding in Tanzania because of its economic and nutritional value. Research at AVRDC-RCA has led to the development and identification of several promising lines of African eggplant like Tengeru White, DB3, AB2, Manyire Green. The base seed of these lines were distributed to many farmers as the base seed. Feedback from various case studies indicated that these improved varieties of indigenous African eggplant have benefited the rural farmers in improving their living standards. This underutilized vegetable has found its place even in the high value chain super markets in Africa and now it's a popular cash crop in Tanzania. Most of the farmers interviewed in Manyire village located in the Arumeru district of Tanzania revealed that they are growing variety Tengeru White because of its high yield and good demand in the markets. Farmers earned, on an average, US$1200/ha/season. Thus, this indigenous vegetable crop has brought increased income to a number of people involved in the production to marketing. The financial benefits to these farmers and sellers lead to many personal benefits like the ability to purchase additional land, build durable houses, improved living standards like purchasing a cassette recorder, cell phone, household articles, and even motor bike or a pickup van.
