Corn and Eggplant Vegetable Medley: A Summertime Delight

Home » Corn and Eggplant Vegetable Medley: A Summertime Delight

Preview: This delightful combination of corn, eggplant, tomato, and basil comes together in a side dish I like to call Corn and Eggplant Vegetable Medley.

One hundred degree-plus temperatures are stagnating around us like a lazy fog here in Texas.

My motivation and inspiration in the kitchen have melted away faster than frozen-hard butter melts in a microwave. Because of the high temperatures, cooking seems like a lot of trouble. If I do cook, it’s mostly without a recipe.

CORN AND EGGPLANT VEGETABLE MEDLEY

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Can you relate?

All this means I have been pulling out my familiar, but simple favorites like this Corn and Eggplant Vegetable Medley. It’s perfect for people who want to eat more veggies but are tired of green beans and carrots.



pinterest image for Corn and Eggplant Vegetable Medley

If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

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CORN AND EGGPLANT VEGETABLE MEDLEY

Corn and Eggplant Vegetable Medley

Combine eggplant with other garden-fresh veggies for a delightful summer side dish or vegetarian entree.
5 from 7 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Vegetables and Side Dishes
Servings 6 servings

Ingredients

  • 2 tablespoons garlic olive oil
  • ½ cup onions - chopped (I always use frozen)
  • ¼ cup green bell peppers - chopped
  • 1 cob of corn - approx 1 cup, with corn cut off the ear
  • 1 medium eggplant - peeled and diced into 1″ pieces (smaller pieces if you’re skittish about eggplant)
  • 1 large tomato - diced
  • 1 tablespoon fresh basil - chopped
  • 1 cup soft bread crumbs
  • Salt and pepper
  • 1 cup Cheddar cheese - shredded
  • 2 strips of crispy - fried bacon, crumbled (optional)

Instructions
 

  • Heat oil in large skillet. Saute onions and bell peppers until soft. Add corn and saute a couple of minutes until corn is slightly browned. Add eggplant. Saute and stir until eggplant starts to brown. Cover and allow to cook another 5-7 minutes or until eggplant begins to soften.
  • Add tomatoes and cook another minute.
  • Add bread crumbs and bacon (if using) and season with salt and pepper. Stir in half the cheese and pour into a flat casserole dish. Sprinkle with remaining cheese.
  • Bake at 350˚F for 20-25 minutes.

Notes

If it’s too hot to turn on the oven, put a lid on the skillet after you have added all ingredients and turn the heat down low ’til it’s heated through and the cheese is melted. If you’re grilling, put the covered skillet over indirect heat for similar results.

Nutrition

Nutrition Facts
Corn and Eggplant Vegetable Medley
Serving Size
 
1
Amount per Serving
Calories
 
267
Calories from Fat 135
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Cholesterol
 
25
mg
8
%
Sodium
 
826
mg
36
%
Carbohydrates
 
24
g
8
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Vegetables and Side Dishes
Cuisine: American
Keywords: eggplant recipeeggplant with corn and tomatoesvegetarian eggplant entree
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17 Comments

  1. TheKitchenWitch says:

    Toasting to this dish and the awesome longevity in your family! Love the picture!

    And now, after reading this, I feel ashamed to be whining about the heat here in Colorado! It’s nothin’ compared to Texas!

    1. Dana, my sister is here from Denver and she’s dying on the vine. Keeps telling me what the temps are back home–y’know, 90’s kind of stuff. Hopefully, your two little fish have a place to swim and keep cool.

  2. This sounds like some awesome comfort food! Best of luck with your mom’s transition. I don’t look forward to going through that with my parents.

  3. Paula, I know it doesn’t make it any easier, but I understand exactly what you’re going through with your mom. Sending good thoughts for you while you go through this transition.

  4. Paula, your mom looks great for 93! I do understand and empathize with your feelings about the aging process. Longevity is in my genes, too. Two of my grandparents lived to be 90, and I have an aunt who is 93. My own mother is 84 and lives in a senior apartment, independently for now. We are getting ready to sell the family home. It is all just so mentally and emotionally taxing. At least your mother lives close, so that does help. Good luck with the many decisions you are making on your mother’s behalf.

  5. This vegetable medley look delicious. I just brought home 2 eggplant from the market because they look so good.

    My mom is living in a very nice apartment right now but I don’t think she should be on her own. My sister and brother aren’t as concerned as I am. I know decisions will need to be made in the near future. Hope the transition goes well for your mom.

  6. Change is hard!. Hopefully your mother will get settled into her new place and you and your sister will have peace knowing that she is getting the best of care.
    Your veggies look great and I have most of the ingredients growing in the garden.
    Mimi

  7. J. Beatty Tx says:

    Thanks for the recipe…I love eggplant and corn so I’ll put it on the menu docket.

    Re your Mom, both you and she will adapt…but be prepared for sad times…it will get better as she gets used to her new surroundings…let her make enough choices re her belongings as possible…let her take what she loves. I took care of my Mamma until her 89th birthday (unfortunately with not much help from her other children) and am so grateful I had the time to spend and care for her. However, even after almost 10 years of her departure, I, too, feel I “should have done more”…I think guilt, etc. just comes with the territory when you love someone as much as most love their Moms – we want only the best for them. May God bless your Mom and your family…it might be a bumpy road in the beginning but the road will soon smooth out.

  8. I totally relate to the changes you are going through. I lost my Mom last September, and she was 98. She had lived with us for 8 years, and the last year was difficult, because she had some dementia. I actually feel better after reading J. Beatty’s comment above, about feeling the “should have done more”, because I feel it every day.

    I know what you mean about getting run over by a truck 🙂 – I feel for you and send you my prayers!

    I’ve never cooked with eggplant, but I am feeling the tug after seeing your photo and recipe.

  9. looks yummy! like you, i’ll have to make it when i’m more in the mood to cook. didn’t you say something last week about this heat being about as bad as being snowed in? good way to think about it! the only way to be outside is to be in the water somewhere! your pool is a great hangout spot! continued prayers for y’all and grandmother during this time of transition/change. love you!

  10. I love the picture Paula! But I have to admit I can’t focus on the eggplant recipe with Grandmother’s yummy carrot cake looking back at me!!!!!
    I am sure you and Bonnie have done a great job with her apartment. You are a great daughter!!!

  11. Hi, Just wanted to say thanks for the great ideal “salad in a jar” I made mine last week and enjoyed having fresh lettuce at my finger tips. I have a question about your glazed fresh strawberry pie. Can you use sugar free jello in place of the regular strawberry jello?Thanks again for a great blog with yummy recipes.

    1. I haven’t actually tried it myself but I can’t imagine why it wouldn’t work. Let me know how it turns out if you decide to try it. Paula

  12. Jessica McKnight says:

    5 stars
    I just wanted to thank you for this recipe – I made it last week and it was divine! I threw in a yellow squash since our garden is currently overflowing. Simple and delicious!

  13. I have just discovered your blog, and, after reading this post, I’m definitely a fan!

    My mom will be 88 this fall, so I can relate to much of what you’ve said. I am fortunate that I have a great partner who is willing to let me stay home, so I can be with my mom. Two years ago, I was laid-off, and, truth to tell, it was exactly what I needed. My mom, my partner and I have lived together for several years, but, when I was working, I worked long hours and would come home to find that mom hadn’t eaten all day (she’s diabetic, among other things.) She just lost track of time, she said.

    She doesn’t have dementia, or Alzheimer’s, thankfully … it’s just the normal slowing down in the brain. It’s so tough to watch.

    My parents were in their 40s when I came along, and, my father died when I was 14, so it’s been mom and I for most of my life. Having older parents means I have been surrounded by older relations and older family friends, so I’ve watched so many of them age and die. I read your sentence, “…o I find myself hoping I myself will get run over by a truck and skip the whole growing old routine”, and I nod my head in agreement.

    Here’s to our elder parents!

    I’m glad I’ve discovered your beautiful blog !

    1. Hi John, Thank-you so much for your thoughtful words. Mom is doing well in her new living situation. Looking forward to celebrating her 94th birthday in another week. Have a good week. paula

  14. Jessica McKnight says:

    5 stars
    I just wanted to thank you for this recipe – I made it last week and it was divine! I threw in a yellow squash since our garden is currently overflowing. Simple and delicious!