Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 to 1 1/2 Pounds       Eggplant
   2       Tablespoon   Fresh parsley -- minced
   2       Tablespoon   Fresh cilantro -- minced
   1       Teaspoon     Ground cumin
   1       Teaspoon     Ground coriander
     1/2   teaspoon     Garlic powder
     1/4   teaspoon     Salt -- optional
           dash          Tabasco sauce

Preparation:

Time: 1:10 Preheat the oven to 350 degrees. Cut the stem off the eggplant and prick it all over with a fork. Place it directly on the oven rack and bake for about 1 hour, or until the eggplant is soft and the skin is wrinkled. Remove from the oven and allow to cool. When it is cool enough top handle, peel and chop. Place in a blender or food processor with the parsley and cilantro. Process until smooth. Place in a saucepan and add the remaining ingredients. Cook, stirring, until the mixture thickens slightly, about 10 minutes.