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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.

100˚F+ 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.

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

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Hope to see you again soon!

p.s. Questions or suggestions? Please email me: Paula at

Yield: 6 servings

Corn and Eggplant Vegetable Medley


Combine eggplant with other garden-fresh veggies for a delightful summer side dish or vegetarian entree.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 2 tablespoons garlic olive oil
  • 1/2 cup onions, chopped (I always use frozen)
  • 1/4 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)


  1. 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.
  2. Add tomatoes and cook another minute.
  3. 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 degrees for 20-25 minutes.


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.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 297Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 24mgSodium: 405mgCarbohydrates: 33gFiber: 5gSugar: 8gProtein: 11g

Did you make this recipe?

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Saturday 13th of August 2011

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 !


Saturday 13th of August 2011

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

Jessica McKnight

Monday 1st of August 2011

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!


Friday 22nd of July 2011

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.


Friday 22nd of July 2011

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


Tuesday 19th of July 2011

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!!!


Tuesday 19th of July 2011

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!

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