| 2 large eggplants, or four smaller Japanese eggplants |
1/2 eggplants |
$1.99 per item
|
$0.99 |
| 3 tablespoon olive oil |
2 1/4 teaspoons |
$5.99 per 16 fluid ounces
|
$0.14 |
| 1 onion, chopped |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 6 cloves garlic, chopped |
1 1/2 garlic cloves |
$4.00 per pound
|
$0.04 |
| 1 1/2 cups fresh basil, chopped |
1/3 cup |
$2.59 per cup
|
$0.97 |
| 1/2 cup fresh italian parsley, chopped |
2 tablespoons |
$1.09 per cup
|
$0.14 |
| 1 pound pasta (rotini, gemelli, penne, macaroni, etc.) |
1/4 lb |
$1.25 per pound
|
$0.31 |
| 2 1/2 cups diced tomato (or one 15 1/2 ounce can diced tomato) |
1/2 cup |
$1.99 per pound
|
$0.41 |
| Pinch of red pepper flakes (to taste - or serve on the table) |
1/4 pinch |
$3.29 per pound
|
$0.00 |
| 1/2 pound ricotta cheese |
2 oz |
n/a
|
|
| Total per Serving |
$3.05 |
| Total Recipe |
$12.21 |
Suggestions?