Recipe: Turtledoves in Casserole

1 In a casserole, melt in olive oil: onion, bell peppers, eggplant, tomatoes, olives and garlic, salt, pepper and let cook covered gently for 15 minutes.
Meanwhile preheat the oven to 355°F (180°C) (gas mark 6). There, the garnish is ready.

2 Remove the covered casserole from the heat.

3 In a small sauté pan, brown on all sides (butter and oil) the 4 cleaned turtledoves (keeping the liver) and seasoned.

4 Keep this sauté pan without removing the remaining fat, then place the turtledoves by pressing them into the casserole in the middle of your garnish, add the potatoes around them, salt and pepper, then sprinkle a little Herbes de Provence on top.
Pour the water and put in the oven for 25 minutes

5 During cooking time, in the sauté pan used to brown the turtledoves, sauté the livers with a sliced shallot, salt and pepper then crush everything with a fork.

6 Hollow out small tomatoes, and with a small spoon, fill them with the liver filling. Open the oven 10 minutes before the end of cooking and place the stuffed small tomatoes around the turtledoves then return to cook.
There, it's done.
Remove the casserole, take out the turtledoves cut them in half, then, in a large dish, carefully arrange the garnish at the bottom, then the 1/2 turtledoves and finally the stuffed tomatoes around.
Imagine now the taste of potato slices soaked at the same time with the flavors of the south and those of the turtledoves...