Eggplant (Solanum melongena L.) is an excellent source of vitamin A and C as well as flavonoid compounds, which are important antioxidant components that may reduce the risk of diseases. In this study, we investigated ABTS, DPPH activity and flavonoid contents in eggplant leaves and fruits to identify genetic resources with high antioxidant capacity for use in food or as feed additives. A total of 102 eggplant accessions were classified into four groups by latitude of their origins: 0°~15° N (8 accessions), 15°~30° N (19 accessions), 30°~45° N (34 accessions), and 45°~60° N (41 accessions). The accessions originated from 45°~60°N showed the highest flavonoid contents (AVG. = 15.4 μg mg-1) followed by accessions originated from 30°~45° N (AVG. = 13.0 μg mg-1), 15°~30°N (AVG. = 11.0 μg mg-1) and 0°~15°N (AVG. = 9.5 μg mg-1). Same pattern was also found in ABTS and DPPH antioxidant activities. High ABTS, DPPH activity and flavonoid contents were found in the early-flowering accessions. All flavonoids of the greenish violet leaves were significantly higher than those in green leaves. The flavonoid concentration in eggplant leaves with an average of 15.6 μg mg-1 increased from 10- to 20-fold as compared with their fruit (AVG.=0.9 μg mg-1). In conclusion, eggplant leaves represent a potential source of natural antioxidants due to their very high flavonoid contents.