1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice
3 medium tomatoes, coarsely grated on a box grater
2 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon sweet Hungarian paprika
1/4 cup tomato sauce, such as marinara or canned tomato puree
1 tablespoon white wine vinegar
Salt and freshly ground pepper
1/4 teaspoon finely grated lemon zest
2 tablespoons chopped cilantro
1 tablespoon chopped parsley