Are Eggplant and/or onions considered "acidic-reactive" in cookware?
I've read they are in the nightshade family, and a distant cousin of the tomato (which of course, are reactive in copper cookware. I have a copper pan that has a small bit of copper showing through the tin, so I want to avoid reactive foods until I have it retinned. Would love it if anyone has an idea.. Thank you!
By the way, I'm making a simple eggplant curry, with onions and lots of spices, so no other items in my recipe that I'm worried about.