| 1 cup whole almonds |
2 tablespoons |
$4.79 per 6 ounces
|
$0.50 |
| 6 Tablespoons extra virgin olive oil, plus more as needed |
2 1/4 teaspoons |
$5.99 per 16 fluid ounces
|
$0.14 |
| 1 teaspoon red chili flakes |
1/8 teaspoon |
$1.99 per 15 ounces
|
$0.00 |
| 3 cloves garlic, chopped |
3/8 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 pound feta cheese, crumbled |
2 oz |
$7.69 per 12 ounces
|
$1.28 |
| 1 cup pitted green olives |
2 tablespoons |
n/a
|
|
| 1 bunch fresh basil, leaves hand torn |
1/8 bunch |
$2.59 per cup
|
$0.32 |
| 1 medium onion, chopped |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 5 medium Japanese eggplants, chopped |
5/8 eggplants |
$1.99 per item
|
$1.24 |
| 3 medium zucchini, chopped |
3/8 zucchini |
$1.99 per pound
|
$0.32 |
| 1 Tablespoon capers, drained |
3/8 teaspoon |
$5.49 per 4 fluid ounces
|
$0.09 |
| 1 (28 ounce can) whole peeled tomatoes, drained and hand crushed |
3 1/2 fl oz |
$2.19 per 28 ounces
|
$0.07 |
| 1 Tablespoon balsamic vinegar |
3/8 teaspoon |
$6.59 per 17 fluid ounces
|
$0.02 |
| Total per Serving |
$4.03 |
| Total Recipe |
$32.22 |
Suggestions?