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Corn and Eggplant Vegetable Medley: A Summertime Delight

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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.

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Hope to see you again soon!

p.s. If you have any questions or suggestions, you can email me privately: 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

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