This low-calorie, high-fiber side dish is colourful and comforting. The sweetness of the apricots and sweet potato and the tang of the lemon juice are nicely balanced with the warm spice.
Preheat the oven to 400ºF. Spray two rimmed baking sheets with nonstick cooking spray.
Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt.