| 1600 g of eggplants (4 small eggplants) |
533 1/3 g |
$1.99 per item
|
$2.32 |
| 4 tbs olive oil (1 + 1 + ½ + ½ + 1) |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| ½ tsp sea salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 200 g shallots, cut into thin slices |
66 2/3 g |
$3.99 per pound
|
$0.59 |
| 270-300 g cherry tomatoes, halved |
95 g |
$1.99 per pound
|
$0.42 |
| 200 g canned tuna, drained |
66 2/3 g |
$2.69 per 12 ounces
|
$0.53 |
| 100 g capers, washed, drained |
33 1/3 g |
$5.49 per 4 fluid ounces
|
$2.66 |
| 1 tsp sea salt |
1/3 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 tsp black pepper |
1/3 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 1 tsp dried basil |
1/3 teaspoon |
$3.49 per 5/8 ounces
|
$0.05 |
| ½ cup tomato puree |
2 tablespoons |
$1.29 per 6 ounces
|
$0.32 |
| 100 g mozzarella, grated |
33 1/3 g |
$5.49 per 16 ounces
|
$0.40 |
| 20 g Grana Padano or Parmesan cheese, grated |
6 2/3 g |
$5.49 per 6 ounces
|
$0.22 |
| 30 g breadcrumbs |
10 g |
$1.79 per 15 ounces
|
$0.04 |
| Total per Serving |
$7.81 |
| Total Recipe |
$23.43 |
Suggestions?