Description:

This early variety yields beautiful 1 ovoid fruits with firm flesh. Very productive, Bonica eggplant is also very vigorous and disease-tolerant, making it easy to succeed.
Eggplant is essential in ratatouille but is also eaten as doughnuts or grilled.

Culinary tip:

Eggplant is essential in ratatouille but is also eaten as doughnuts or grilled.

Soil tip:

For good fruiting, keep only the main stem and then cut the stem above the first flower and only allow 3 or 4 shoots to grow.

Culture advice:

1. Sows: Sow under cover in April in a seedling area with a fine, rich and well-worked land.
2. Transplanting: In June, select the strongest eggplant feet and plant them in the ground 50 x 70 cm away and place a tutor.
3. Harvest: Harvest from August to October. To have eggplants as early as July, sow indoors in February-March.

Plants:

Eggplant likes the proximity of the green bean because it protects it from pests such as fleas that hate green beans.

Performance:

Up to 30 feet

The stages of sowing: