| 3 lb chicken pcs skinned/fat removed salt and pepper to taste |
3/4 lb |
$0.98 per pound
|
$0.73 |
| 1 Tbsp. oil |
3/4 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1 lrg onion halved and sliced |
1/4 onion |
$0.79 per pound
|
$0.07 |
| 3 x cloves garlic chopped |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1 1/2 lb eggplant unpeeled, cut in 1" cubes (5 c.) |
6 oz |
$1.99 per item
|
$0.74 |
| 1/2 lb tomatoes cored, in 1" cubes |
2 oz |
$1.99 per pound
|
$0.25 |
| 1/4 c. red wine vinegar |
1 tablespoon |
$3.39 per 12 fluid ounces
|
$0.14 |
| 1/4 c. dry white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| 1 x bay leaf |
1/4 bay leaf |
$3.59 per 2 ounces
|
$0.06 |
| 1/4 tsp thyme |
0.06 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/4 tsp red pepper flakes |
0.06 teaspoon |
$3.29 per pound
|
$0.00 |
| Total per Serving |
$2.20 |
| Total Recipe |
$8.80 |
Suggestions?