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Rabbit Provencal with aubergine

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 35 minutes
Ingredients (serves 6):


Wash and dice aubergines.
Remove the bacon rind.
Heat oil in a saucepan and brown meat.
Add garlic and brown, without peeling.
Remove pan from heat.
Add 3 tablespoon oil and brown aubergines.
Turn heat up high under meat, add wine and stir carefully.
Leave to reduce, then season and add rosemary.
Turn heat down to medium and leave to cook for a further 25 minutes, with pan 2/3 covered.
Add tapenade, diluted with a little hot water, cover again and cook for a few more minutes.
Serve with rice or fresh vegetables.
Advice: For a tase of the South of France, serve this dish with pasta.

Recommended wines:
Light reds (Saumur Champigny, Maçon)
Rosés (Bandol, Tavel)
Whites (St Véran)

User comments

another free recipe every day

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