Rabbit with eggplant

An easy recipe and really melting that will seduce your guests.


  • For 4 people :
  • 1 rabbit cut into pieces
  • 4 eggplants
  • 120 g smoked bacon
  • 8 cloves of garlic
  • 4 tomatoes
  • 150 g of pitted green olives
  • 1 glass of white wine
  • rosemary
  • salt
  • mill pepper
  • olive oil.


Brown the bacon in a saucepan. Reserve them. Pour 2 tablespoons of olive oil into the pan and brown the pieces of rabbit. Reserve them. Wash the eggplants and cut them into large pieces. Return them to the casserole with the garlic cloves in the shirt (not peeled). Put the bacon and rabbit back in the casserole and add the green olives and the white wine. Season with salt and pepper and let heat until the white wine evaporates. Scald the tomatoes, peel them and cut them into small cubes. Add them to the casserole with rosemary. Cook gently under cover for 25 minutes. Arrange in a dish and serve.