Sesame-scented corn and eggplant salad - country living

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Sesame oil
1 1-lb eggplant, cut into 1/2- inch cubes
1 Clove garlic, coarsely chopped
½ cup Vegetable broth or water
2 cans (14 1/2-oz) whole-kernel corn, drained
2 tablespoons Chopped pimiento

Directions

1. In large, nonstick skillet, heat oil over medium heat. Add eggplant and garlic; cook, stirring, until browned.

2. Add vegetable broth to eggplant. Cover and cook, stirring occasionally, until eggplant is tender, about 5 minutes.

3. Uncover skillet and cook, stirring, until liquid evaporates. Add corn and pimiento; stir until combined.

Country Living/Oct/93 Scanned & fixed by DP & GG

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