| 1/2 c. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 2 lbs. young eggplant, peeled and cubed |
5 1/3 oz |
$1.99 per item
|
$0.66 |
| 4 lg. tomatoes, peeled and minced |
2/3 tomatoes |
$1.99 per pound
|
$0.53 |
| 3 lg. green peppers, minced |
1/2 peppers |
$2.19 per pound
|
$0.40 |
| 3 lg. onions, minced |
1/2 onions |
$0.79 per pound
|
$0.13 |
| 2 c. pitted green olives, halved |
1/3 cup |
n/a
|
|
| 1/2 c. red wine vinegar |
1 tablespoon |
$3.39 per 12 fluid ounces
|
$0.19 |
| 1/4 c. water |
2 teaspoons |
n/a
|
|
| 2 T sugar |
1/3 teaspoon |
$1.44 per pound
|
$0.00 |
| 2 T capers |
1/3 teaspoon |
$5.49 per 4 fluid ounces
|
$0.08 |
| 1 teaspoon pine nuts, crushed |
1/6 teaspoon |
$6.59 per 2 1/4 ounces
|
$0.05 |
| 1/2 teaspoon oregano |
0.08 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
| Total per Serving |
$2.30 |
| Total Recipe |
$13.79 |
Suggestions?