| 1 lrg eggplant, peeled and diced Coarse salt, (optional) |
1/8 eggplant |
$1.99 per item
|
$0.25 |
| 1 Tbsp. extra virgin extra virgin olive oil |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1 lrg onion, sliced |
1/8 onion |
$0.79 per pound
|
$0.03 |
| 4 x cloves garlic, chopped |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/2 c. shredded fresh basil |
1 tablespoon |
$2.59 per cup
|
$0.16 |
| 1/4 c. chopped fresh parsley |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| 1 Tbsp. balsamic vinegar |
3/8 teaspoon |
$6.59 per 17 fluid ounces
|
$0.02 |
| 1 lb tomatoes, peeled, seeded, and minced |
2 oz |
$1.99 per pound
|
$0.25 |
| 1 x red bell pepper, roasted and peeled |
1/8 bell pepper |
$3.29 per pound
|
$0.11 |
| 2 tsp capers |
1/4 teaspoon |
$5.49 per 4 fluid ounces
|
$0.06 |
| 3 med zucchini, sliced paper thin |
3/8 zucchini |
$1.99 per pound
|
$0.32 |
| 1 c. crumbled feta cheese |
2 tablespoons |
$7.69 per 12 ounces
|
$0.42 |
| 2 c. bread chunks, crusts removed |
1/4 cup |
$4.00 per 15 ounces
|
$0.56 |
| Total per Serving |
$2.25 |
| Total Recipe |
$18.04 |
Suggestions?