| 1 med. sized eggplant, cut into 1/2 inch cubes |
0.1 eggplant |
$1.99 per item
|
$0.20 |
| 1 tbsp. coarse (kosher) salt |
1/3 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/2 c. extra virgin olive oil |
2 3/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.15 |
| 2 med. sized yellow onions, peeled and cut into 1/4 inch dice |
0.2 onions |
$0.79 per pound
|
$0.04 |
| 2 zucchini, cut into 1/4 inch dice |
0.2 zucchini |
$1.99 per pound
|
$0.17 |
| 1 red bell pepper, seeded, cored and cut into 1/4 inch dice |
0.1 bell pepper |
$3.29 per pound
|
$0.09 |
| 4 lg. cloves of garlic, peeled and coarsely minced |
3/8 garlic cloves |
$4.00 per pound
|
$0.01 |
| 8 ripe plum tomatoes, cut into 1 inch cubes |
5/6 tomatoes |
$1.99 per pound
|
$0.52 |
| 1 c. vegetable broth (use a vegetable bouillon cube) |
1 tablespoon |
$3.69 per 32 ounces
|
$0.10 |
| 1 c. minced Italian parsley |
1 tablespoon |
$1.09 per cup
|
$0.11 |
| 1/2 c. slivered fresh basil leaves |
2 3/8 teaspoons |
$2.59 per cup
|
$0.13 |
| 3 tbsp. chili pwdr |
7/8 teaspoon |
$5.29 per 2 1/2 ounces
|
$0.17 |
| 1 1/2 tbsp. grnd cumin |
1/2 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.04 |
| 1 tbsp. dry oregano |
1/3 teaspoon |
$3.89 per 3/4 ounces
|
$0.05 |
| 1 teaspoon freshly grnd black pepper |
0.1 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1/2 teaspoon crushed red pepper |
0.05 teaspoon |
$3.29 per pound
|
$0.00 |
| 2 c. cooked black beans |
3 tablespoons |
$1.79 per 15 ounces
|
$0.16 |
| 1 1/2 c. fresh corn kernels (removed from 2 cobs) |
2 tablespoons |
$3.89 per 16 ounces
|
$0.21 |
| 1/2 c. minced fresh dill |
2 3/8 teaspoons |
$2.59 per 2/3 ounces
|
$0.06 |
| 1/4 c. lemon juice |
1.2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.03 |
| Grated Monterey Jack cheese (garnish) |
0.1 jack cheese |
n/a
|
|
| 3 scallions, thinly sliced (garnish) |
1/3 scallions |
$1.09 per cup
|
$0.05 |
| Total per Serving |
$2.31 |
| Total Recipe |
$23.06 |
Suggestions?