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1
Preheat the oven to 375 degrees.
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2
In a large saute pan over medium heat, render the bacon until crispy, about 6 to 8 minutes.
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3
Stir in the onions, celery, and bell peppers.
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4
Season with salt and pepper.
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5
Saute for 3 to 4 minutes.
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6
Stir in the eggplant and continue to saute for 3 minutes.
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7
Season with salt and cayenne.
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8
Stir in 2 tablespoons garlic, thyme, parsley and green onions.
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9
Remove from the heat and turn into a mixing bowl.
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10
Stir in the corn bread and stock.
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11
Mix thoroughly.
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12
Season the dressing with salt and cayenne.
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13
Season each squab with olive oil, salt and cayenne.
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14
Stuff each cavity of the squab with about 3/4 cup of the dressing.
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15
Toss the shallots with olive oil, salt and pepper.
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16
Place the stuffed squab and shallots on a parchment-lined roasting pan.
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17
Place the squab in the oven and roast for 25 to 30 minutes, or until the squab is golden brown and the juices run clear.
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18
Remove the pan from the oven and separate the sections of the shallots.
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19
Place the shallots in a saucepan and cover with the veal reduction.
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20
Bring the liquid to a boil and reduce to a simmer.
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21
Simmer for 2 minutes.
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22
Season the sauce with salt and pepper (this is a shallot reduction).
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23
In a large saute pan, melt the butter.
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24
Add the haricots verts and the remaining garlic.
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25
Season with salt and pepper.
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26
Saute for 2 to 3 minutes.
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27
Serve the squabs with the haricots verts and a ladle of shallot reduction.
