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Preheat the oven to 225 degrees F.
Oil a large ovenproof pan or glass baking dish.
Place one grape leaf on a work surface with the smooth side down and with the stem
side closest to you. The tip of the leaf will be farthest from you.
Take 1 tablespoon of the cheese mixture and place it 1/4 inch from the bottom of
the grape leaf.
Fold the bottom over the cheese mixture.
Next, fold in both sides of the grape leaf and roll from the bottom toward the tip.
The cheese should be completely encased.
Continue with the remaining grape leaves and cheese mixture.
Brush the tops of the grape leaves with oil and cover the pan with foil.
Set the pan in a larger pan and put them in the oven.
Fill the larger pan with hot water to reach halfway up the sides of the baking dish.
Bake for 1-1/4 hours.
Remove from the oven and let sit, still covered, for 15 minutes.
To serve, place three or four stuffed grape leaves on each plate.
Drizzle 2 to 3 tablespoons caponata over the grape leaves, and garnish with a little
chopped basil.
Serve immediately or at room temperature.