| 2 C diced tomatoes in their juice (from the garden is recommended) |
1/2 cup |
$1.99 per pound
|
$0.33 |
| 1/4 C olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 1/2 lb white eggplants, peeled & sliced into 1/4" disks |
2 oz |
$1.99 per item
|
$0.25 |
| 1/2 a sweet onion, finely diced |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 4 cloves of garlic, minced |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 2 Tbs celery leaves (never throw them away!), finely chopped |
1 1/2 teaspoons |
$1.99 per pound
|
$0.02 |
| 1 Tbs granulated sugar (to balance the acid of the tomatoes) |
3/4 teaspoon |
$1.44 per pound
|
$0.01 |
| 1 tsp dried oregano |
1/4 teaspoon |
$3.89 per 3/4 ounces
|
$0.05 |
| 1 tsp dried thyme |
1/4 teaspoon |
$1.97 per 2 ounces
|
$0.03 |
| 1/2 tsp red pepper flakes |
1/8 teaspoon |
$3.29 per pound
|
$0.00 |
| 1 tsp sea salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/2 tsp freshly ground black pepper |
1/8 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| Total per Serving |
$0.93 |
| Total Recipe |
$3.74 |
Suggestions?