1. Rabbit meat (I left the middle part of the liver, but it is better - back, you chicken - for those who don't like rabbit) cut into portions, season with salt and marinate in the slurry from the bow. 2. Eggplant slice, salt and fry in sunflower oil. 3. Make a sauce. Mushrooms boil in salted water, grind in a meat grinder or blender. Fry in sunflower oil, add nuts and sour cream, pepper, you can still needs more salt, saute 5-6 minutes. 4. While the grilled eggplant and made the sauce the meat marinated. Fry it in sunflower oil until Golden brown.

5. From tomatoes to remove skin, cut into slices; bell pepper cut into thin feathers; finely chop greens; garlic can inhibit the garlic press 6. In a wide pot put the pieces of meat, between the tomatoes and eggplant; top with sauce; sprinkle with bell pepper, herbs and garlic.

7. Put in the oven at 160-180 t 8-10 min. (peppers and tomatoes should be soft) 8. Serve with new potatoes. BON APPETIT