Portabella Mushroom Caponata - cooking recipe

Ingredients

1 tablespoon olive oil
4 cups diced portabella mushrooms
1 cup coarsely chopped sweet onion
1/2 cup diced roma tomato, seeded
1/2 cup diced green bell pepper
1/2 cup diced yellow bell pepper
1 garlic clove, minced
1 tablespoon brown sugar
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 cup golden raisin
1 tablespoon toasted pine nuts
2 tablespoons fresh basil or 2 teaspoons dried basil

Preparation

Heat oil in a large, nonstick skillet over medium-high heat.
Add mushrooms, onions, tomatoes, bell peppers and garlic.
Saute for five minutes.
Stir in sugar, lemon juice and salt and cook for another minute.
Remove from heat and stir in the raisins and pine nuts.
Place mixture in a bowl and add basil.
Serve warm or at room temperature on crostini (toasted French bread slices)**Note: To toast the pine nuts, place in a nonstick skillet over medium high heat.
Stir constantly until they begin to turn golden brown.
Remove from skillet immediately and allow to cool.