| 2 Tbsp. Extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 1 med Onion halved, sliced thin |
1/6 onion |
$0.79 per pound
|
$0.03 |
| 2 x Celery ribs thinly sliced |
1/3 celery |
$1.99 per pound
|
$0.06 |
| 1 1/2 lb Eggplant (preferably Japanese or possibly Chinese) unpeeled, and cut into 1" cubes Salt Freshly grnd pepper |
1/4 lb |
$1.99 per item
|
$0.49 |
| 1 can Tomato sauce - (8 ounce) |
1/6 can |
$1.85 per 15 fluid ounces
|
$0.31 |
| 1 can Diced tomatoes - (14 1/2 ounce) liquid removed |
1/6 can |
$2.19 per 28 ounces
|
$0.09 |
| 1 Tbsp. Red-wine vinegar (to 2 tbspns) |
1/2 teaspoon |
$3.39 per 12 fluid ounces
|
$0.02 |
| 1 tsp Granulated sugar (to 2 tspns) |
1/6 teaspoon |
$1.44 per pound
|
$0.00 |
| 1/3 c. Pitted green olives - (to 1/2 c.) halved |
2 2/3 teaspoons |
n/a
|
|
| 2 Tbsp. Capers rinsed |
1 teaspoon |
$5.49 per 4 fluid ounces
|
$0.23 |
| Total per Serving |
$1.30 |
| Total Recipe |
$7.77 |
Suggestions?