Gout Book.docx

2288 .. RRIICCOOTTTTAA--SSTTUUFFFFEEDD GGRRAAPPEE LLEEAAVVEESS WWIITTHH CCAAPPOONNAATTAA (^)
Grape leaves are stuffed with ricotta cheese,almonds, and basil, then topped with an
easy eggplant caponata sauce. The caponata may be made 1 day in advance. The
ingredient list may look daunting, but this is not at all difficult to make. Prep time is 45
minutes and cook time is 2 hours and 30 minutes for a grand total of 3 hours and 15
minutes but does yield you 8 to 10 servings.
Ingredients:
FFoorr tthhee CCaappoonnaattaa::
2 eggplants (1 pound each), peeled, cut into 1/2-inch slices, then cut into 1/2-inch cubes
Sea salt
1/2 cup olive oil, plus more as needed
2 yellow onions (about 8 ounces each), finely chopped
2/3 cup canned tomato puree
5 Tablespoons red wine vinegar
4 teaspoons sugar
1/4 cup capers, rinsed and drained
3 Tablespoons dried currants, covered with hot water, plumped for 20 minutes, and
drained
Salt and freshly ground pepper
FFoorr tthhee GGrraappee (^) LLeeaavveess:: (^)
1 jar (8-ounce) grape leaves in brine
2 cups ricotta cheese, drained well
2 Tablespoons milk
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh basil leaves, plus extra for garnish
Cracked pepper
Olive oil