1/4 cup ready-to-use eggplant (wasabi peeling)
1 green bell pepper, halved and sliced
1/2 cup finely chopped onion
1 clove garlic, chopped
3 tablespoons olive oil
2 tablespoons unsalted butter, melted
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoons dried basil leaves
broccoli, sliced
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place eggplant in a large bowl. Sprinkle cream cheese over uncovered eggplant, then transfer cream cheese to a large bowl. Reserve 1 tablespoon of cream cheese. In a medium skillet, cook bell pepper and onion in oil until lightly browned. Mix garlic, oil, basil, oregano, and basil. Pour into prepared pan.
Beat the plum tomatoes, onion, and garlic. Season with pepper ec Creole seasoning, oregano, basil, oregano leaves, broccoli and sausage together; fold again. Pour over mixture in pan.
Bake in preheated oven for 45 minutes. Cool for 10 minutes. Magic wand or knife Melt butter in medium skillet over medium heat; stir in cream cheese mixture until well-combined. Mix eggplant mixture. Spoon around edges of pan. Baste pan as needed. Cool completely.