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Roasted Eggplant with Assorted Veggies and Dried Apricots

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

45 minutes


6 people


  • 3 Tablespoons Koroneiki Extra Virgin Olive Oil
  • 1 Tablespoon tomato paste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-1/2 lbs. unpeeled eggplant, cut into 1-1/2 inch pieces
  • 12 oz. baby new potatoes
  • 1 medium onion, cut into 1-1/2 inch pieces
  • 1 red bell pepper, cut in 1-1/2 inch pieces
  • 1/2 cup dried apricots, halved
  • 1/2 cup stuffed small green olives


  1. Preheat oven to 425 degrees Fahrenheit. Coat a baking sheet with cooking spray.
  2. Combine Olive Oil, tomato paste, basil, salt and black pepper in a large bowl. Stir in the eggplant, potatoes, onion and bell pepper and toss well. Spread on the prepared pan.
  3. Roast 15 minutes, stir and roast another 15 minutes. Remove from the oven and stir in the apricots and olive. Roast until the vegetables are tender, about another 15 minutes.
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