I was planning on making a recipe tonight with eggplant, the first time I've ever cooked with eggplant, and when I sliced into it to cut it up, the flesh was sort of dark-ish and had quite a few seeds in it. Will it still be okay to cook with (it would be going in a bolognese-type sauce)? If not... would it not taste quite right, or would there be a potential for getting sick from it?