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Cullen's Braised Rabbit Leeks Rutabaga Van Santo

2 whl Rabbits
    Salt to taste
    Freshly-ground black pepper to taste
    Flour for dusting
6 tbl Virgin olive oil
4 med Leeks cut 1/2" rounds,
    and cleaned
1 lrg Rutabaga peeled, and
    cut into 1/2" cubes
1 cup Vin santo
1 cup Basic Tomato Sauce see
3 cup Chicken stock
1 x recipe Eggplant Partafoglio see below

 Method :
Preheat oven to 375 degrees.
Cut each rabbit into six pieces. Season liberally with salt and pepper and dredge with flour. In a heavy-bottom casserole (6- to 8-quart), heat virgin oil until smoking. Add 4 pieces of rabbit and cook until golden brown, turning often (about 8 to 10 minutes). Remove pieces and repeat with four more pieces. Repeat again, setting rabbit aside.
When all rabbit is browned, add leeks and rutabaga and, stirring constantly, cook until lightly browned (about 5 to 7 minutes). Add vin santo, Basic Tomato Sauce and chicken stock and bring to boil. Submerge rabbit pieces in vegetables and liquid and cover casserole with tight fitting lid or aluminum foil. Cook in oven for 2 hours, or until meat is falling off the bone.
Remove pan from oven and carefully remove rabbit pieces. Taste sauce and season with salt and pepper. Place rabbit pieces in center of serving dish, pour sauce over and serve accompanied by the Eggplant Partafoglio.

1 lrg Eggplant
8 oz Grated fontina cheese
16 piece Oven-Dried Tomatoes - (1 1/2 cups) plus
4 piece Oven-Dried Tomatoes see * Note
1/2 cup Finely-chopped fresh Italian parsley
2 tbl Virgin olive oil plus
1 cup Virgin olive oil
    Salt to taste
    Freshly-ground black pepper to taste
3 tbl Balsamic vinegar
1 tbl Capers

 Method :
Preheat grill or broiler
Slice eggplant across the equator into 1/2-inch thick rounds (you need 16 pieces all together). Place on grill (without oil) and toast until light brown and softened (about 1 minute). Remove and set aside on a cookie sheet. Sprinkle 8 rounds each 1 ounce grated fontina. Over the cheese, place 2 pieces each Oven-Dried Tomatoes. Over the tomatoes, sprinkle 1 tablespoon fresh parsley and cover with equal-sized piece of eggplant. Press down lightly with fingers to bind a little.
Heat a non-stick pan over medium heat. Add 2 tablespoons virgin olive oil until just smoking. Place 4 "sandwiches" in pan and cook until golden brown (about 3 minutes) and turn over carefully. Cook on other side until golden brown and cheese is soft and melted in center. Remove to plate in warm place and repeat with other four. When done, serve immediately.
This recipe yields 4 servings