Caponata is an Italian salsa or relish that can be made with assorted vegetables. Caponata is commonly served as an appetizer or side dish.

Heat 1 tbsp. of oil in large, nonstick skillet over medium-high heat

Add portobello mushrooms -- 4 cups
Sweet onions --1 cup
Roma tomatoes --1/2 cup
Green peppers --1/2 cup
Yellow peppers --1/2 cup
Minced garlic --1 clove
Saute for 5 minutes

Stir in brown sugar --1 tbsp.
Lemon juice --2 tbsp.
Salt --1/2 tsp.

Cook another minute and remove from heat.

Stir in golden raisins --1/4 cup Stir in toasted pine nuts (instructions below for toasting pine nuts) --1 tbsp.

Place in serving bowl and add fresh basil --2 tbsp. Serve on toasted French baguette either at room temp (appetizer) or warm (side dish)

Toasted Pine Nuts:

1 tbsp. toasted pine nuts

Place pine nuts in a nonstick skillet over medium heat. Stir constantly until they begin to turn golden brown/ Remove from skillet immediately and let cool.

This recipe was created for Panera Bread at the Ohio State University Medical Center and is heart healthy! Nutritional information: 69 calories, 2.5 g. fat, 1.3 g. protein, 11 g. carbohydrates, and 151 mg. sodium.