1. Season rabbit well with salt and pepper and set aside.
2. Place a large sauté pan over high heat, allow a few minutes for it to heat up.
3. Add the butter along with a splash of oil, wait a few seconds for the butter to melt.
4. When butter has melted add the rabbit bits and brown briefly on both sides, you may have to do this in batches as to not crowd the pan.
5. Once browned, remove the rabbit from the pan and set aside, lower the heat to medium
6. Add a bit more oil and butter to the pan if needed and dump in the mushrooms and thyme. Cook till liquid has evaporated and mushrooms are nicely browned.
7. Pour in a generous splash of vermouth and scrape the bottom of the pan to loosen any flavors stuck on the bottom.
8. Dump in the white parts of the spring onions along with the garlic, cook for about 30 seconds, stirring constantly, then add the sour cream and stir to combine.
9. Place the meat on top of the creamy mushroom mixture and pour over any accumulated juices, lower heat to medium-low.
10. Add lid and simmer covered for about 30 minutes.
11. When the 30 minutes are up, remove all rabbit bits and cover to keep warm.
12. Dump in zucchini and eggplant/aubergine and raise heat to medium-high to bring the sauce to a vigorous boil.
13. Keep cooking until the sauce is reduced by at least half, stirring every now and then so it doesn’t burn
14. While the sauce reduces, pick the leaves off the tarragon stems and give them a decent chop. Once sauce has reduced and thickened, stir in about 2/3 of the tarragon and leave the rest for garnish.

To serve:

1. Scoop bit of the zucchini/aubergine/mushroom mixture onto a plate, layer a piece or two of rabbit on top, finish with a bit of the sauce and garnish with remaining tarragon.
2. Serve with boiled or roasted fingerling potatoes and a side salad.