Eggplant and Oyster Dressing

Step 1

Preheat the oven to 400 degrees F. Butter a 13 by 9-inch rectangular baking dish.

Step 2

Heat the olive oil in a sauté pan over medium-high heat. Add the onions and celery and sauté for 2 minutes.

Step 3

Add the eggplant and peppers and sauté for 3 to 5 minutes, or until the vegetables are soft. Season with salt and cayenne to taste.

Step 4

Add the garlic and green onions and sauté for 2 more minutes. Stir in the chopped oysters and sauté for 1 minute. Remove from the heat.

Step 5

In a large mixing bowl, whisk the oyster liqueur, eggs, and cream together. Add the oyster mixture, bread cubes and cheese and mix well. Re-season with salt and cayenne.

Step 6

Pour the dressing into the prepared pan and cover. Bake for 30 minutes.

Step 7

Remove the cover and bake for an additional 15 minutes, or until the dressing is set in the center. Remove from the oven and cool slightly before serving.