| 2 lbs. eggplant, peeled & cut into 1/2 inch cubes (about 8 c.) |
5 1/3 oz |
$1.99 per item
|
$0.66 |
| 1/2 c. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 2 c. celery, finely minced |
1/3 cup |
$1.99 per pound
|
$0.15 |
| 3/4 c. onions, finely minced |
2 tablespoons |
$0.79 per pound
|
$0.03 |
| 1/3 c. wine vinegar, mixed with 4 teaspoon sugar |
2 2/3 teaspoons |
$3.39 per 12 fluid ounces
|
$0.13 |
| 3 c. liquid removed canned Italian plum or possibly whole pack tomatoes |
1/2 cup |
n/a
|
|
| 2 T tomato sauce |
1/3 teaspoon |
$1.85 per 15 fluid ounces
|
$0.01 |
| 6 lg. green olives, slivered & liquid removed |
1 olives |
n/a
|
|
| 2 T capers |
1/3 teaspoon |
$5.49 per 4 fluid ounces
|
$0.08 |
| 2 T pine nuts, salt and grnd pepper |
1/3 teaspoon |
$6.59 per 2 1/4 ounces
|
$0.10 |
| Total per Serving |
$1.39 |
| Total Recipe |
$8.37 |
Suggestions?