| 1/4 c. Extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 2 x Clove garlic, finely diced |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/4 c. Eggplant,* |
1 tablespoon |
$1.99 per item
|
$0.02 |
| 1/4 c. Onion, peeled* |
1 tablespoon |
$0.79 per pound
|
$0.02 |
| 1/4 c. Zucchini (green),* |
1 tablespoon |
$1.99 per pound
|
$0.03 |
| 1/4 c. Zucchini (yellow) Or possibly yellow squash,* |
1 tablespoon |
$1.99 per pound
|
$0.03 |
| 1/4 c. Tomato (red),* |
1 tablespoon |
$1.99 per pound
|
$0.04 |
| 1/4 c. Tomato (yellow),* |
1 tablespoon |
$2.99 per pound
|
$0.06 |
| 1 sprg fresh thyme minced in 1/4 inch pcs |
3/4 teaspoon |
$1.99 per cup
|
$0.03 |
| 2 Tbsp. Balsamic vinegar |
1 1/2 teaspoons |
$6.59 per 17 fluid ounces
|
$0.10 |
| 1/4 tsp Kosher salt, or possibly to taste |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/8 tsp Black pepper, or possibly to taste |
0.03 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| Total per Serving |
$0.54 |
| Total Recipe |
$2.15 |
Suggestions?