| 1 lb large green olives with pits |
1 1/3 oz |
n/a
|
|
| 2 lrg eggplants - (abt 1 1/4 lbs ea) |
1/6 eggplants |
$1.99 per item
|
$0.33 |
| 1/3 c. extra-virgin extra virgin olive oil |
1 1/3 teaspoons |
$5.99 per 16 fluid ounces
|
$0.08 |
| 3 x celery stalks thinly sliced |
1/4 celery |
$1.99 per pound
|
$0.04 |
| 1/4 c. golden brown raisins Coarse salt to taste Freshly-grnd black pepper to taste |
1 teaspoon |
n/a
|
|
| 1 can whole peeled plum tomatoes - (28 ounce) liquid removed |
0.08 can |
$2.19 per 28 ounces
|
$0.04 |
| 3 Tbsp. extra-virgin extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 2 x garlic cloves Coarse salt to taste |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 2 tsp sugar |
1/6 teaspoon |
$1.44 per pound
|
$0.00 |
| 1 x fresh basil sprig minced Freshly-grnd black pepper to taste |
0.08 basil |
$2.59 per cup
|
$0.00 |
| 2 Tbsp. red wine vinegar |
1/2 teaspoon |
$3.39 per 12 fluid ounces
|
$0.02 |
| 1/4 tsp dry red pepper flakes |
0.02 teaspoon |
$3.29 per pound
|
$0.00 |
| 1/4 c. blanched slivered almonds |
1 teaspoon |
$5.99 per 11 ounces
|
$0.06 |
| Total per Serving |
$0.64 |
| Total Recipe |
$7.71 |
Suggestions?