Fenkata

Method

Heat olive oil in a large, heavy-bottomed pot and brown the rabbit pieces in batches until golden, then set aside. In the same pot, sauté the sliced onions and garlic until softened and fragrant, about 5 minutes. Add tomato purée and stir well, then pour in the red wine and passata, scraping up any browned bits from the bottom. Return the rabbit to the pot along with bay leaves, rosemary, thyme, salt, pepper, and water, then bring to a simmer. Cover and cook gently for approximately 1.5 to 2 hours until the rabbit is tender, stirring occasionally. Add the black olives and capers in the last 15 minutes of cooking and adjust seasoning to taste. Serve hot with crusty bread or potatoes to soak up the rich sauce.