This recipe is based on a traditional Italian harvest-time recipe, although the original is probably made with wine-making grapes. Since I can't get them most of the time, I've substituted red grapes but you could easily use any other type. The grapes cook down and the sugars concentrate, which makes a nice contrast to the sea salt sprinkled on top. Optionally, you can also sprinkle some grated parmesan as well.

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