Sanfaina de Conejo

Clean and cut the rabbit into medium pieces, removing any excess blood or hair. Pat dry with paper towels.

Peel and dice the onion into small pieces. Dice the eggplant and green bell pepper into 1-inch cubes. Blanch the tomatoes in boiling water for 2 minutes, then peel, seed, and chop them into chunks.

Heat the oil in a large, heavy-bottomed pot or cazuela over medium-high heat until shimmering.

Season the rabbit pieces generously with salt, then brown them in the hot oil in batches, ensuring not to overcrowd the pot. Transfer browned pieces to a plate.

Add the diced onion to the remaining oil and fat in the pot, cooking until softened and golden, about 4 minutes.

Add the diced eggplant and green bell pepper to the pot, stirring occasionally until they begin to soften, about 6 minutes.

Stir in the chopped tomatoes and sugar, mixing well to combine all the vegetables.

Return the rabbit pieces to the pot, nestling them among the vegetables. Reduce heat to medium-low and simmer gently, partially covered, until the rabbit is tender and the sauce has thickened, about 35-40 minutes.

Taste and adjust seasoning with additional salt if needed. Serve the sanfaina hot from the cazuela or in a shallow dish.