Bone the rabbit fillets, season with salt and pepper, put aside in the fridge. In the oven brown the carcasses, sweat the chopped onions and garlic. Cut the leeks in half, finely chop the celery. Add to the carcasses, add water to just cover. Cook for 2 hours, reduce, then sieve through a chinois strainer and beat in butter to thicken. For the aubergine, cut into very thin slices, season with salt and sugar, cook in a bag with darkly coloured olive oil. Seize the rabbit meat in olive oil in a pan, until well browned. Cool, then wrap the ham, the emmental cheese, the basil, a slice of aubergine and finally the sheet of filo pastry around each rabbit fillet in layers. Place in the oven at 180°C, cook for 7 minutes and cover with tin foil half way through cooking.
