Moroccan Baked Sweet Potatoes

Ingredients:

• 1 medium sweet potato (about 340 g), peeled, brushed and finely diced
• 1 medium eggplant (about 450 g), with skin, diced
• 5 tbsp. l. olive oil
• Juice from half a small lemon (about 1 tbsp)
• 2 large cloves garlic, minced
• 1 teaspoon ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cumin
• 1/4 tsp ground ginger
• 1 large onion, diced
• 1 cup grape tomatoes, halved
• 8 dried apricots, thinly sliced, or 2 heaping tablespoons of light raisins
• 1/2 cup fresh cilantro leaves, chopped

Preparation:

1. Preheat oven to 200°C. Coat two rimmed baking sheets with cooking spray.
2. In a large bowl, whisk together 3 tablespoons of olive oil, lemon juice, garlic, 2 teaspoons of salt, coriander, cinnamon, cumin, and ginger. Add the onion, eggplant, sweet potato, and tomatoes. Mix well to coat the vegetables.
3. Divide the mixture between the prepared baking sheets and spread into a single layer. Bake until the sweet potato and eggplant are lightly browned and completely tender (50-55 minutes). Rotate the baking sheets and switch them halfway through baking.
4. Transfer the vegetables to a large bowl. Toss with the apricots, cilantro, and the remaining 2 tablespoons of olive oil. Season with salt to taste.