This is a very tasty first course and it originated using the less valued parts of the rabbit and then the aubergines, either round or long according to preference, make the dish very refined. The sauce is flavoured with chopped parsley. In a wide-bottomed aluminium pan heat the oil with the finely chopped shallot, then add the parts of the rabbit cut into small dice. Leave to brown on a high flame and add the dry white wine. Add the boiling stock to continue cooking. As soon as it has evaporated, add the aubergines cut into thin slices, sprinkle with chopped parsley and season with salt and pepper. Cook the pasta in plenty of salted, boiling water and then, once drained, sauté in the pan with the sauce. Any type of short pasta can be used instead of pennette, for example gemelli or sedanini. An excellent suggestion is to sprinkle the dish with Pecorino cheese when cooked.