Instructions: Place the aubergine in a colander sprinkle with salt and leave for 1 hour.

Drain rinse and dry on kitchen paper.

Meanwhile heat the oil in a large pan add the bacon and celery and fry gently for 2 minutes.

Add the rabbit pieces and fry until lightly browned.

Add the tomatoes garlic herbs and a little salt and pepper and cook stirring for 1 to 2 minutes.

Add the Marsala bring to the boil and simmer for about 5 minutes until well reduced.

Add the stock cover and simmer for 30 minutes.

Add the aubergine and pepper and simmer for 30 minutes or until the rabbit is tender.

Transfer the rabbit to a warmed serving dish and keep hot.

If the sauce is too thin boil briskly for about 5 minutes until well reduced.

Check the seasoning and spoon over the rabbit.

Serves 4

Note: Chicken portions could be used incte:ld sof r:xhhit

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