Capon With Vegetable Dressing
|Capon||5 Pound (1 In Number)|
|Condensed onion soup||10 1⁄2 Ounce (1/2 Can)|
|Eggplant||1 Medium, pared and cut in 1/2 inch cubes|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped carrot||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Poultry seasoning||2 Teaspoon|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
Rinse capon; pat dry with paper toweling.
Place capon on rack in a roasting pan.
Pour onion soup over.
Roast in a 325Â°F oven about 21/2 hours, or until capon is done; meat on drumstick will be very tender.
Remove capon to a serving platter; let stand 15 minutes before carving.
While capon is roasting, simmer eggplant in 1 inch of salted water until tender (about 10 minutes); drain.
Process onion, celery, and carrot in a food processor or blender until finely ground; transfer mixture to a mixing bowl.
Mix in eggplant and remaining ingredients.
Spoon vegetable mixture into a lightly oiled 2 quart casserole; do not cover.
Bake at 325Â°F 45 minutes.
Remove to serving bowl.