Rabbit with aubergine, tomato and mint

Ingredients

For 1 serving

• Rabbit160 g
• Eggplant180 g
• Canned peeled tomatoes150 g
• Mintto taste
• Garlic1 clove
• Bread60 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Pat the rabbit pieces dry with kitchen paper and season with a pinch of salt; crush the garlic clove. Heat half the oil with the garlic in a casserole over medium-high heat and brown the rabbit for 8 minutes, until golden on all sides.
2. Add the peeled tomatoes crushed with a fork, cover and cook over low heat for 25 minutes.
3. Meanwhile wash and trim the aubergine and cut it into roughly 2 cm cubes. Heat the remaining oil in a frying pan over medium-high heat and brown it for 8 minutes, stirring, until golden on all sides; salt it.
4. Add the aubergine to the rabbit and cook for another 15 minutes, until the meat is tender and the sauce is thick.
5. Turn off the heat, finish with torn mint leaves and serve with the bread.