Coniglio Alla Siciliana with Parmiggiana and Patate Al Forno

Heat the olive oil in a roasting pan and fry the garlic and onions. Add celery and carrots and deglaze everything with white wine and vegetable stock. Add capers and olives and simmer for 5 minutes with the lid closed.

Toss the rabbit in flour and fry in olive oil, then add to the vegetables and simmer for 50-60 minutes. Turn the legs on and over and, if necessary, add a little vegetable stock, season to taste with salt and pepper.

Heat the olive oil and fry the garlic cloves, puree the peeled tomatoes and add to the garlic, season with salt and pepper and simmer for about 45 minutes.

Meanwhile, cut the aubergines into slices and sprinkle with salt. Let rest for about 1 hour until the aubergines release liquid. Dab these with a kitchen roll and fry the aubergine slices in olive oil until golden brown. (Gladly also the day before).

Now place a few aubergine slices next to each other in a baking dish and cover with tomato sauce, top with Parmigiano, basil and cacciocavallo. Layer all ingredients until they are used up. The last layer should be tomato sauce and parmigiano. Put the casserole in the oven at 220 ° C for about 25 minutes. Serve slightly chilled!

Peel the potatoes and cut into cubes. Put about 3cm x 3cm in a baking dish with the salts and mix with a few tablespoons of olive oil. Add herbs and bake in the oven at 220 ° C for about 50-55 minutes, stir several times. Shortly before the end of the cooking time, put 1-2 tablespoons of breadcrumbs on the potatoes, this will make them nice and crispy.