The rabbit with aubergines, olives and origano

The rabbit with aubergines, olives and origano is a very pleasant second course.
The recipe sees two ingredients used in the kitchen as protagonists: rabbit and aubergines.

The rabbit with sweet and white meats, very digestible, light and with a very low level of fat and calories is present in countless recipes of our traditional cuisine.
Eggplants, typically summer vegetables, are among the most used vegetables in this season to prepare fresh and fragrant, very tasty dishes on Italian tables from north to south.
The combination of these two foods is really special and very intriguing: the sweet taste of the rabbit goes nicely with the slightly spicy and acrid flavor of aubergines.
To complete this delicious second course, I added two key elements of Mediterranean cuisine: oregano and olives.
For oregano I opted for the dried one, much more fragrant and intense than the fresh one. I crumbled it and added it to the pan with the other ingredients.
As a quality of olives, I chose the Apulian Leccine, black violet olives with a strong and decisive taste, very appetizing and fleshy although small, preserved in their brine. If you do not find them you can opt for those Ligurian taggiasche always in brine, even small and very tasty.
Choose a very aromatic and fruity white wine like a dried Malvasia from Oltrepò Pavese or a Tocai del Veneto.

Rabbit with aubergines, olives and oregano: some tips

Cut the rabbit into small pieces so that their cooking is uniform and they all take the same time to cook.
Accompany the rabbit with aubergines, olives and oregano on a fresh side with seasoned raw mixed vegetables and seasoned with Vinaigrette sauce.
Also try the Bergamo-style rabbit!

HOW TO MAKE A RABBIT WITH AUBERGIN, RABBIT AND OREGANO

1 Rabbit weighing about 1.2 Kg cut into small pieces

1 Red Tropea onion

4 tablespoons of extra virgin olive oil

200 gr. of Eggplant

1 spoonful of dried oregano

Vegetable broth q.b.

1 glass of white wine

4 tablespoons of Olive Leccine

Pink salt q.b.

Pink pepper q.b.

Put 2 tablespoons of extra virgin olive oil in a non-stick pan with the peeled and thinly sliced ​​red Tropea onion.

Let it soften and lightly color for 1 minute and then add the washed, dried and diced aubergine. Season with pink salt and a sprinkling of pink pepper. Finally add the dried and crumbled oregano. Stir, lower the heat and cook the eggplant, stirring often.

When it has browned, add a couple of ladles of vegetable stock and continue cooking for 10 minutes.

Meanwhile pour the other 2 tablespoons of extra virgin olive oil into another fairly large non-stick pan. Let it heat slightly and then arrange the rabbit cut into small pieces.

Brown it and brown it by turning the pieces often. Add the white wine and let it simmer for 1 minute over high heat.

Lower the heat, turn the pieces and add the aubergines along with all their cooking juices.

Add the olives Leccine.

Stir and cover the pan, continuing to cook for half an hour over low heat.

Stir frequently during cooking and, when the rabbit is cooked, turn off the heat. Serve immediately the aubergine rabbit with olives and oregano. Enjoy your meal!