1 lb eggplant (1 medium) |
2 2/3 oz |
$1.99 per item
|
$0.33 |
1 tsp salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
1/2 c. tomato sauce (pref homemade) |
1 tablespoon |
$1.85 per 15 fluid ounces
|
$0.08 |
2 Tbsp. soy sauce |
1 teaspoon |
$2.59 per 10 fluid ounces
|
$0.04 |
1 Tbsp. sherry vinegar or possibly other vinegar of choice |
1/2 teaspoon |
$3.39 per 12 fluid ounces
|
$0.02 |
2 tsp sugar |
1/3 teaspoon |
$1.44 per pound
|
$0.00 |
2 tsp peanut oil (+ 1 tsp) |
1/3 teaspoon |
$4.39 per 24 fluid ounces
|
$0.01 |
1 c. Spanish onions minced |
2 tablespoons |
$0.79 per pound
|
$0.05 |
1 Tbsp. garlic chopped |
1/2 teaspoon |
$4.00 per pound
|
$0.01 |
1 x red bell pepper roasted |
1/6 bell pepper |
$3.29 per pound
|
$0.14 |
1 Tbsp. fresh oregano minced |
1/2 teaspoon |
$3.89 per 3/4 ounces
|
$0.09 |
1 Tbsp. small capers liquid removed* |
1/2 teaspoon |
$5.49 per 4 fluid ounces
|
$0.11 |
Total per Serving |
$0.91 |
Total Recipe |
$5.44 |