I saw on another thread that you have three people to feed, so I'm guessing you mean $5 for three people.
There are several other threads here about inexpensive meals, so you'll want to visit those.
I don't have any recipes at the ready. I tend not to cook by recipes anyway. I just finished for breakfast a dish that was pretty cheap, but certainly not a breakfast most USAer eat. It is sort of an ersatz eggplant parmesian, but simplified as I did not salt and drain the eggplant, nor fry it dipped in egg the way I was taught to do. Here's how I do it:
Slice my $0.94 eggplant and thickly sliced it. Drizzle some olive oil into a casserole dish and added the slices. Microwave to pre-cook the eggplant.
Make a sauce using two cans tomato paste, a couple sauteed onions, as much garlic, basil, and fennel as you like, and enough water to be able to simmer these together for a while to start blending the flavors. I love to use fennel in it. Sometimes I grate a carrot or two into the sauce. Today I added I handful of very finely chopped mustard greens to the sauce, though I would not serve it to just any company that way. I also had a ladded a lot of green onions to it as those are fresh from the garden right now. My basil and fennel were from the garden, though dried, not fresh. I crush the fennel to release the flavors better and thereby using less. You really can slip in most any vegetable you want, especially if you mince it.
Once the sauce is done, added it to the cooked eggplant and top with a heavy sprinkle of grated cheese. Actually I used pecorino Romano.
If this is your main dish and you feel it is not hearty enough as is, you can added ground beef, and/or more olive oil, and/or more cheese, especially between layers eggplant.
Cook in regular oven until sauce is much reduced at oh, maybe 350.
Mine made about 6 servings.
This serves up best if you let it cool for 15 or twenty minutes. I also love it cold out of the fridge.
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