Chop the rabbit into very small pieces, season with salt and pepper, fry in a frying pan in hot oil until hot.
Remove the meat from the frying pan and extinguish with the wine.
In a large saucepan, heat oil, sauté coarsely diced vegetable onions and crushed garlic cloves. Fold in the paradeis pulp and fry briefly, extinguish with the stock from the frying pan, cook a little.
Roughly dice the melanzani and peppers, crush the chili peppers. Cut tomatoes into eighths and remove seeds.
In turn, add melanzane, peppers, rabbit parts, chilies and tomatoes to the saucepan. Put kitchen herbs on top and season with pepper. Pour enough clear soup to not completely cover everything together. Cover and simmer at low temperature for about 1.5 to 2 hours. Season in between, perhaps with salt and add more clear soup. The stew should have a creamy consistency.
Remove spice sprigs, bring braising pot to table with long grain rice or baguette. Offer the chopped parsley separately.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!
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