Zaalouk is really good. Hard to mess up, you can make large batches of it, and it goes well on rice or pita or regular bread or as a sauce in something else.

Finely chop or mince eggplant, tomatoes, and garlic (approximate ratio of 9:6:1 by weight, respectively). Add enough olive oil to coat everything in a skillet, and simmer it for half an hour, or possibly multiple hours for a slow cooker on the lowest setting. As it starts to reduce, add salt and paprika and cumin, and once the excess liquid has all cooked off, add parsley and/or cilantro and serve.

Vegan egg and tater scramble:

Block of firm tofu, wrap in paper towels for a few hours (with something heavy on it ideally) to dehydrate

Some russet potatoes

An onion (I prefer non sweet)

Black salt, this is important, it’s not super cheap but a little goes a long way

Slice up and boil your potatoes with salt and a little baking soda in the water until you can easily pierce them with a fork, remove and put in colander until they’re not steaming very much (should take like 5 min, maybe more with many potatoes). Add some olive oil to a big pan, add potatoes, add some salt, and cook until they get a little golde. Slice up the onion while the potatoes cook then throw it in. Cut the tofu into little bits and add to the mix, season with black salt for eggy taste. Break up the tofu cubes with a wooden spoon or whatever if you want them to have that scrambled texture. The tofu onle needs a minute or two, then it’ll be ready to serve. Big filling scrambled egg tasting breakfast plate.

You want to get spicy with it? Slice up a jalepeno (or pepper of choice) and a few tomatoes, add to the mix at the same time as the tofu for a much more rich and layered flavor, can even use it as breakfast burrito filling.