How to prepare:
TToo (^) mmaakkee tthhee ccaappoonnaattaa::
Place the eggplant cubes in a colander, sprinkle with kosher salt, and let stand for
about 1 hour.
Rinse and pat dry.
In a large saute pan, heat the olive oil over medium-high heat.
Add the eggplant cubes and saute until very tender and completely cooked through,
about 20 minutes.
Remove with a slotted spoon and drain on paper towels. Set aside.
In the same pan, add 1 to 2 more tablespoons olive oil if needed, and add the
chopped onions.
Cook over medium heat until the onions begin to soften, about 10 minutes.
Add the tomato puree and cook over medium-low heat for 5 minutes.
Return the eggplant to the onion-tomato mixture, and add the wine vinegar and
sugar.
Cook for 5 more minutes.
Add the capers and currants, stir well, and cook until the vinegar has cooked of
slightly and the ingredients are well blended, about 15 minutes.
Add salt and pepper to taste.
Set aside, or let cool and then refrigerate overnight.
Bring to room temperature before continuing.
TToo (^) pprreeppaarree ggrraappee (^) lleeaavveess::
Rinse the grape leaves and pat dry. (This is important because the brine is very salty.)
Bring a large pot of water to a boil.
Add the grape leaves and boil for 2 minutes.
Remove them from the water and place on paper towels to drain. (The grape leaves
will probably twist and fold in the boiling process. Don't worry -- they unfold easily.)
In a medium bowl, combine the ricotta cheese, milk, almonds, 1/4 cup of the
chopped basil, and cracked pepper to taste. Mix well.