Whole Roasted Squab Stuffed W Eggplant & Bacon Dressing

12 Ounce Raw bacon; diced
2 Cup Chopped onions
1/2 Cup Chopped celery
1/2 Cup Chopped bell peppers
1 Medium Eggplant; peeled and diced
3 Tablespoon Chopped garlic
1 Tablespoon Chopped fresh thyme
1 Tablespoon Finely-chopped parsley
1/2 Cup Chopped green onions
4 Cup Crumbled corn bread
2 Cup Chicken stock
Salt; to taste
Cayenne pepper; to taste
6 Whole Squabs
Olive oil; for drizzling
12 Whole Shallots
2 Cup Veal reduction
1 Tablespoon Butter
1 Pound Haricots verts; blanched
1/2 Fat; 0 Other Carbohydrates

Preheat the oven to 375 degrees. In a large saute pan over medium heat,
render the bacon until crispy, about 6 to 8 minutes. Stir in the onions,
celery, and bell peppers. Season with salt and pepper. Saute for 3 to 4
minutes. Stir in the eggplant and continue to saute for 3 minutes. Season
with salt and cayenne. Stir in 2 tablespoons garlic, thyme, parsley and
green onions. Remove from the heat and turn into a mixing bowl. Stir in the
corn bread and stock. Mix thoroughly. Season the dressing with salt and
cayenne. Season each squab with olive oil, salt and cayenne. Stuff each
cavity of the squabs with about 3/4 cup of the dressing. Toss the shallots
with olive oil, salt and pepper. Place the stuffed squab and shallots in a
parchment-lined roasting pan. 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.
Remove the pan from the oven and separate the sections of the shallots.
Place the shallots in a saucepan and cover with the veal reduction. Bring
the liquid to a boil and reduce to a simmer. Simmer for 2 minutes. Season
the sauce with salt and pepper. In a large saute pan, melt the butter. Add
the haricots verts and the remaining garlic. Season with salt and pepper.
Saute for 2 to 3 minutes. Serve the squabs with the haricots verts and a
ladle of shallot reduction. This recipe yields 6 servings.