2 to 3 tablespoons of all-purpose flour
salt and black pepper to taste
1 rabbit, cut into pieces
3 to 4 tablespoons of olive oil
1/2 cup of chopped onion
1 clove of garlic, minced
1/2 cup of chicken broth
1/2 cup of white wine
3 red bell peppers, sliced
1 eggplant, peeled and cut into thin slices
each slice quartered
3 cups of cooked rice or 4 to 5 slices of fried bread
black olives
parsley
2 to 3 tablespoons of all-purpose flour
salt and black pepper to taste
1 rabbit, cut into pieces
3 to 4 tablespoons of olive oil
1/2 cup of chopped onion
1 clove of garlic, minced
1/2 cup of chicken broth
1/2 cup of white wine
3 red bell peppers, sliced
1 eggplant, peeled and cut into thin slices
each slice quartered
3 cups of cooked rice or 4 to 5 slices of fried bread
black olives
parsley
Mix the flour with salt and black pepper
Coat the rabbit pieces in this mixture
Heat some 3 to 4 tablespoons of olive oil
Add the rabbit, onion, and garlic
Cook until the bottom starts to brown
Add the chicken broth and wine, stirring well and scraping the pan's bottom
Cook until the rabbit is tender, adding more broth and wine if needed
Add the bell peppers and eggplant
Make sure they don't dry out, but still retain some crunch
Arrange the rabbit and sauce over the rice or bread slices
Garnish with black olives and parsley
Serves 4.
