Rinse the eggplant and wipe dry. Blanch the eggplant for 10 minutes in boiling salted water. Remove the eggplant from the water and drain thoroughly.
Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Cut into quarters, remove the core, and finely dice.
Peel and finely dice the garlic.
Heat the oil in a pan, and sauté eggplant and the garlic. Add the paprika and cumin, then mix in the tomatoes. Bring to a boil, then simmer for 15 minutes until the mixture starts to break down. Mix in the herbs, and season to taste with lemon juice, salt, and cayenne pepper.