Cut the rabbit pieces into chunks and marinade with olive oil, rosemary, thyme, fresh pepper and white wine for 30 minutes. Whizz the bread and the pistachios together into a rough coating mixture. Dilute the flour lightly with a couple of teaspoons of water into a fairly thick batter. Dip the rabbit in the batter and roll into the bread crumbs mixture and press to coat well. Shallow fry the rabbit bites in moderately hot oil in a shallow frying pan turning frequently. To make the eggplant sauce; peel and chop the eggplant and cook for 10 minutes in boiling salted water. Drain and allow cooling slightly. Whizz into a smooth sauce together with the lemon juice, olive oil, thyme, salt and pepper.