1 rabbit cut into 6-8 pieces
1/4 tsp pepper
1 tsp Greek seasoning, divided
2 T extra-virgin olive oil
1 tsp minced garlic
1 large onion, thinly sliced
1 medium eggplant, diced
1 4.5 oz jar of large garlic stuffed olives, drained
1 14 oz can quartered artichoke hearts, drained
1 14.5 oz can diced tomatoes, drained
1/4 c white wine
2 T cold unsalted butter, cut into small pieces
Sprinkle rabbit with pepper and half of Greek seasoning, place in pan with olive oil. Brown on all sides, then reduce heat and stir in garlic and onions. Saute until onions are soft.
Add remaining ingredients including rest of Greek seasoning. Cover and cook 30 minutes or until rabbit is cooked through.
Remove from heat and whisk in butter until blended. Serve.