Brussel sprouts and cauliflower. Cooking for one, I use a lot of frozen veggies so I don't have to shop daily. Defrost them in a collander so some of the moisture goes away. Then on to my small indoor grill at its highest setting until they have grill marks. (I cut the brussel sprouts in half). Sometimes I paint a little oil on the grill, sometimes I just dry grill them. Sometimes salt, sometimes not. Just what I'm in the mood for.
Eggplant. I make kind of an eggplant slop. Skin and cube the eggplant, toss it in an oiled pan. Cover 'til soft. Throw in some tomato paste and a little water. Stir some more. Over the top, toss in some small pieces of room temp mozzarella. Turn off the heat and cover to let the cheese melt. Looks like slop, tastes like a messy eggplant parmagiana. Spices: garlic in at the end, pepper, dried oregano or basil, or whatever you like.