Guinea Fowl with Eggplant and Marsala
Rinse the guinea fowl, pat dry and cut into quarters. Place the guinea in a casserole dish and drizzle the marsala over the top. Let stand for about 1 hour. Then season with salt and pepper and brush with melted butter. Remove the leaves from the herb stems and finely chop the leaves. Season the guinea fowl with the fresh herbs and wrap each piece with 3 slices of ham. Brush again with butter and place in the well-soaked, cold clay baker (römertopf).
Cover with the top of the baker and place in a cold oven. Heat the oven to 180°C (approximately 350°F) and braise for about 1 1/2 hours. Meanwhile, rinse the eggplant, pat dry, cut in half and cut into slices. Add to the clay baker about 20 minutes before the end of cooking the guinea fowl. Turn off the oven and let the pan remain for another 15 minutes in the oven. Serve the guinea fowl with the eggplant arranged on warmed plates. Serve with bread and red wine if desired.