| 2 small eggplants (about 1½ lbs) |
1/3 eggplants |
$1.99 per item
|
$0.66 |
| 1 large head of radicchio (about 8 oz), quartered, cored |
1/6 head |
$2.99 per pound
|
$0.01 |
| 7 tablespoons olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.22 |
| 1/3 cup finely chopped onion |
2 2/3 teaspoons |
$0.79 per pound
|
$0.02 |
| 3 garlic cloves, thinly sliced |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 tablespoons fresh parsley leaves |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| 1 tablespoon chopped fresh thyme |
1/2 teaspoon |
$1.99 per cup
|
$0.02 |
| 1 cup chopped seeded tomatoes |
2 tablespoons |
$1.99 per pound
|
$0.13 |
| ½ cup chicken broth |
1 tablespoon |
$0.99 per 14 1/2 ounces
|
$0.05 |
| 1/3 cup dry white wine |
2 2/3 teaspoons |
$0.35 per fluid ounce
|
$0.16 |
| ¼ teaspoon dried crushed red pepper |
0.04 teaspoon |
$3.29 per pound
|
$0.00 |
| 12 ounces penne or fusilli, freshly cooked |
2 oz |
$1.25 per pound
|
$0.16 |
| 6 ounces fresh crumbled goat cheese |
1 oz |
$6.59 per 5 1/2 ounces
|
$1.20 |
| Total per Serving |
$2.65 |
| Total Recipe |
$15.92 |
Suggestions?