1 lb. eggplant
1 lg. clove garlic
1 tsp. chili powder
1 tsp. cumin
1 tsp. paprika
2 tbsp. white wine vinegar
1 tbsp. oil
1 heaping tbsp. tomato paste
Salt and pepper to taste

Cut eggplant lengthwise into eight strips, then in halves. Do not peel. Steam in small amount of boiling salted water with garlic for about 10 minutes (until soft). Remove, drain. Mix remaining ingredients, add eggplant, and stir gently. Chill.

Serve with French bread. (May also be made with carrots. Steam about 20 minutes. Add 1/4 cup chopped parsley and 1 to 2 teaspoons ground coriander to sauce.)