| 1 c. chickpeas, soaked overnight |
2 tablespoons |
$1.25 per 16 ounces
|
$0.09 |
| 2 lb large eggplants Salt |
5 1/3 oz |
n/a
|
|
| 8 Tbsp. extra virgin olive oil Freshly grnd black pepper to taste |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 2 lrg onions, sliced thinly |
1/3 onions |
$0.79 per pound
|
$0.09 |
| 10 sm clv garlic, unpeeled |
1 2/3 garlic garlic |
$4.00 per pound
|
$0.04 |
| 1 c. fresh or possibly canned tomatoes, seeded and minced (reserve juices) |
2 tablespoons |
$1.99 per pound
|
$0.11 |
| 1 Tbsp. tomato paste |
1/2 teaspoon |
$1.29 per 6 ounces
|
$0.02 |
| 3 clv garlic, peeled and crushed with 1 tsp. salt |
1/2 garlic garlic |
$4.00 per pound
|
$0.01 |
| 3 Tbsp. minced parsley |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| 1 Tbsp. red wine vinegar |
1/2 teaspoon |
$3.39 per 12 fluid ounces
|
$0.02 |
| 2 tsp sugar |
1/3 teaspoon |
$1.44 per pound
|
$0.00 |
| 1/4 tsp grnd allspice or possibly cinnamon Fresh lemon juice Sprigs of fresh mint |
0.04 teaspoon |
$18.00 per pound
|
$0.00 |
| Total per Serving |
$0.68 |
| Total Recipe |
$4.08 |
Suggestions?