Place the cubed eggplant in a sheet pan,

pour over the 3/4 cup oil and mix well.

Bake at 450 degrees Fahrenheit for 20-25 minutes, mixing it in between.

In the meantime, add the 1/4 cup of oil

to the pan, add the onions, sauté until

translucent, add the pepper, and sauté

until the peppers are soft.

Add the crushed garlic, olives, and the

spices. Add the tomato paste, and sauté

until the flavors have all mixed.

Remove from the heat and add the roasted eggplant.