Liberate your taste buds with these savory Independence Day dishes

Ingredients

• 5 tablespoons olive oil
• 1 small onion, peeled and diced
• 3 garlic cloves, crushed
• 5 to 6 large tomatoes, peeled and diced (or about 3 cups canned crushed tomatoes)
• 3 tablespoons tomato paste
• 2 to 3 tablespoons harissa
• 1/2 teaspoon ground cumin
• 2 tablespoons paprika
• Salt and freshly ground black pepper to taste
• 6 to 8 eggs
• 4 cups water with 1 teaspoon salt
• 2 bay leaves
• 1 pound carrots, sliced 1/8-inch thick
• 1 cup white wine vinegar
• 1 cup olive oil
• 2 garlic cloves, chopped
• 1 tablespoon minced onion
• 1 tablespoon minced parsley
• 1 tablespoon minced cilantro
• 1 tablespoon ground cumin
• 1 1/2 teaspoons paprika
• 1/4 teaspoon ground ginger
• 1 tablespoon tomato paste
• 1 large eggplant
• 1 medium onion, finely chopped, juice squeezed out and discarded