Eggplant (Solanum melongena) is a great source of phytonutrients especially phenolic acids. It has been shown from the studies that phenolic compounds specifically from eggplant exhibit high antioxidant action. Several diseases are caused by oxidative stress brought about by free radicals. Antioxidants retard free radical formation and in general, may prevent cellular oxidation. This study aims to determine the total phenolic content and antioxidant properties of eggplant fruit peel extract, the DPPH free radical scavenging activity and anthocyanin content, and to establish the correlation between total phenolic content (TPC) and DPPH assay of eggplant fruit peel and also anthocyanin content and DPPH analysis. The analysis was performed using UV – Vis Spectrophotometer.The overall estimation of total phenolic content showed that Eggplant fruit peel extract contains small concentration of Phenols at 0.0009 μg/100 ml of plant extract in GAE. In terms of antioxidant property, plant extract also demonstrated potential inhibition on the DPPH free radical formation at the range of 9.64% to 27.71%. Further, the level of anthocyanin was found to be 2.50 ppm. Statistical analysis showed that there is a relatively low correlation of total phenolic content in the plant extract and percent inhibition of free radical formation and on the other hand, there is a relatively high correlation between anthocyanin content in the plant extract and percent inhibition of free radical formation with 0.9014 R value. The high percent inhibition of DPPH free radical formation by the plant extract could have been only due to the anthocyanin content.