Brand new exotic brinjal that looks exactly like a tomato! From Tamilnadu, this rare cultivar is said to have originated in Ethiopia. Looks stunning on the plant.  Can be made into “bartha” when green, or into an exotic stuffed brinjal dish when red.  It needs to be salted before use if red.  Slice and sprinkle sea salt liberally and leave for 2 hours.  Watery beads will appear, wash it off and cook normally. Scientific name is S. aethiopicum