| 8 x Japanese eggplants |
1 eggplants |
$1.99 per item
|
$1.99 |
| 1 Tbsp. canola oil |
3/8 teaspoon |
$4.49 per 40 fluid ounces
|
$0.01 |
| 1Â 1/2 c. chopped onion |
3 tablespoons |
$0.79 per pound
|
$0.05 |
| 1 med red bell pepper |
1/8 bell pepper |
$3.29 per pound
|
$0.11 |
| 1 c. nonfat vegetable stock |
2 tablespoons |
$3.69 per 32 ounces
|
$0.12 |
| 1 Tbsp. chopped fresh ginger root |
3/8 teaspoon |
$2.99 per pound
|
$0.01 |
| 2/3 c. tomato sauce |
1 tablespoon |
$1.85 per 15 fluid ounces
|
$0.08 |
| 2 Tbsp. dark brown sugar |
3/4 teaspoon |
$2.79 per 2 pounds
|
$0.01 |
| 2 Tbsp. raisins |
3/4 teaspoon |
$6.29 per 24 ounces
|
$0.02 |
| 1/3 c. blanched sliced almonds to 1/2 c. |
2 teaspoons |
$5.99 per 11 ounces
|
$0.12 |
| 1 tsp salt or possibly to taste |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 Tbsp. curry pwdr or possibly to taste |
3/8 teaspoon |
$3.49 per 6 ounces
|
$0.03 |
| Â Â cooking spray |
1/8 spray |
$2.99 per 6 ounces
|
$0.00 |
| Total per Serving |
$2.55 |
| Total Recipe |
$20.42 |
Suggestions?