Oh man. Those are all great vegies you listed. You just haven't had them prepared right!
Eggplant for example. My wife makes an asian dish called Kare-Kare that has eggplant in it which is to die for. It's made with beef braised in a peanutbutter sauce with an assortment of asian vegies (including eggplant). Then I have a recipe that's a spinoff of eggplant parmesian that's incredible. I slice the eggplant into rounds, salt it, then let is sit about 15 minutes than wash the salt off. I then dip the rounds in eggwash and then roll it in bread crumbs. I then take two rounds, at a tsp of pizza sause (homemade), a thin slice of turkey breast meat and a slice of provalone cheese. I place the rounds in a baking pan with olive oil and roast till brown on the bottom, then flip and brown the other side. Yum, yum!
I can make brussel sprouts that will knock your socks off. It doesn't have that sulfur taste at all. As for avacados....next time you go fishing take some of those super fresh fillets and make some ceveche with frech diced avacadoes, plum tomatos, sweet onions, jalapenos, cilantro and lots of lime juice with a little salt and pepper.
When it comes to many foods, if you don't like it...it's becuase it wasn't prepared well. I don't know how many people have told me they can't stand to eat liver and I've turned them onto it by just cooking it right.
I can't even respond to the rest of your post.