Roasted eggplant with couscous& root vegetables. First roast all those overripe Roma tomatoes sitting on the counter in a good olive oil with some quartered onions, seasoning with basil and garlic. Process to make the tomato sauce and adjust seasoning, adding canned tomato sauce if you need more.
Roast a split eggplant after "sweating" with salt for 30 mins. 400 degrees for 40ish minutes, covering with tomato sauce and cheese near the end. Separately cook couscous and roast whatever veggies you have on the side.