| 1 lg eggplant, cut into 1inch/ 2.5cm cubes (about 8 cups) |
1/6 eggplant |
$1.99 per item
|
$0.33 |
| 3 - 4 medium zucchini, cut into inch/ 2.5cm cubes (about 8 cups) |
5/8 zucchini |
$1.99 per pound
|
$0.50 |
| 1/2 cup extra virgin olive oil, plus 4 tbsp |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 2 - 3 tablespoons of fresh thyme leaves, chopped |
1 1/4 teaspoons |
$1.99 per cup
|
$0.05 |
| 4 bell peppers, 2 red, 2 yellow, roasted, peeled slices lengthwise about 3/4"/2 cm thick |
2/3 bell peppers |
$3.29 per pound
|
$0.58 |
| 6 cloves of garlic, minced (feel free to adjust quantity to your personal preference) |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 2 md onions, cut into half moons about 1/2"/ 1.25cm thick |
1/3 onions |
$0.79 per pound
|
$0.06 |
| 1 large handful of fresh basil leaves, thinly sliced |
1/6 handfull |
$2.59 per cup
|
$0.01 |
| 1 large handful of fresh flat-leaf parsley, coarsely chopped |
1/6 handfull |
$1.09 per cup
|
$0.00 |
| Total per Serving |
$1.81 |
| Total Recipe |
$10.88 |
Suggestions?