Here on the Seacoast, we enjoy a vibrant network of local farmers’ markets all year long, and most of what we don’t grow ourselves is usually sourced from them. A recent visit to the Portsmouth one yielded an irresistible array of vegetables — Clemson Spineless and Red Burgundy okra from Wake Robin Farm; and Red Ruffled and Striped Togo eggplant from White Gate Farm.
Diary of a Tomato 
Hello Leduesorelle,
I found the following information about red ruffled eggplant also known as Hmong eggplant and miniature pumpkin eggplant. Used in hot chilies or curry dishes and in Vietnamese cooking. Here is a link: http://www.concordma.com/blog/2010/08/more-garden-tales-hmong-eggplant.html
Both the striped togo and the red ruffled can be pickled.
Hope I helped.
Norma Chang
Hello Again Leduesorelle,
Forgot to mention, visit my September 11 posting for an Okra recipe.
Norma Chang
Thanks, Norma, for the info and link! It seems what I have would indeed be bitter, and that the red ruffled (or Hmong) eggplant should be eaten while still green — next season! I usually cook the okra as a curry with indian spices (Bhindi Masala), or in a cajun gumbo. I like the idea of stir-frying, looks much like the braised green beans and tomatoes I posted about!