I loved stuffed grape leaves, but stopped eating them because the rice
was too carby.

Found this recipe today, have yet to make it, but it sounds GREAT.

Works for a low fat or low carb plan.

Jennifer

Ricotta-Stuffed Grape Leaves with Caponata Recipe

Ingredients
For the Caponata:
2 eggplants (1 pound each), peeled, cut into 1/2-inch slices, then cut
into 1/2-inch cubes
Kosher 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 Tbsp red wine vinegar
4 tsp splenda
1/4 cup capers, rinsed and drained
Salt and freshly ground pepper

For the Grape Leaves:
1 jar (8-ounce) grape leaves in brine
2 cups ricotta cheese, drained well
2 Tbsp milk
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh basil leaves, plus extra for garnish
Cracked pepper
Olive oil


Instructions
To make the caponata:
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 vinegar and splenda. Cook for 5 more minutes. Add the capers,
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.

To prepare grape leaves:
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, milk, almonds, 1/4 cup of the
chopped basil, and cracked pepper to taste. Mix well.

To assemble:
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.

Yield: 8 to 10 servings