Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

Place eggplant cubes on one side of

the baking sheet and sweet potato cubes on the other. Drizzle with olive oil and sprinkle with salt. Place in the oven and bake for 30–35 minutes, or until soft. Toss once or twice midway.

Meanwhile, heat the olive oil, honey,

cumin, vinegar, lemon juice, salt, and

pepper in a medium-sized pot and bring to a boil. Reduce heat. Add the eggplant and sweet potato cubes and cook for one to two minutes, until everything is coated. Remove from heat.

Arrange on a platter. Top with fresh parsley in the center. Garnish with roasted almonds. Alternately, mix the parsley into the vegetables. Serve cold or room temperature. This dish freezes well.