| 1 sm. eggplant |
1 eggplant |
$1.99 per item
|
$1.99 |
| 1 red pepper or possibly 1 (4 ounce.) jar pimento peppers or possibly roasted peppers |
1 pepper |
$3.29 per pound
|
$0.86 |
| 1/4 c. salt free tomato paste |
1/4 cup |
$1.29 per 6 ounces
|
$0.50 |
| 2 cloves garlic, chopped |
2 garlic cloves |
$4.00 per pound
|
$0.05 |
| 1/4 c. onion, finely minced |
1/4 cup |
$0.79 per pound
|
$0.07 |
| 1 stalk celery, finely minced |
1 stalk |
$1.99 per pound
|
$0.18 |
| 2 tbsp. sweet basil |
2 tbsp |
$2.59 per cup
|
$0.32 |
| 1/4 tbsp. red wine vinegar |
1/4 tbsp |
$3.39 per 12 fluid ounces
|
$0.04 |
| 1/4 teaspoon cayenne pepper or possibly crushed red pepper |
1/4 tsp |
$3.65 per 3 ounces
|
$0.02 |
| 1 tbsp. Butter Buds |
1 tbsp |
$3.99 per 16 ounces
|
$0.12 |
| Total Recipe |
$4.15 |
Suggestions?