Cut the eggplant into cubes (2 cm). In a large saucepan put water to boil, add salt and put eggplant. Boil for about 5 minutes, until soft and drain. Heat olive oil in large skillet on medium heat. Add grated tomatoes, finely chopped onion and garlic. Held on the stove for ten minutes, stirring occasionally. Add eggplant, red and black pepper, cumin, chopped parsley and coriander. Mix everything well. Held on the stove for 10-15 minutes, until excess liquid evaporates. Finally, add vinegar, mix well and leave to cool. Serve with lemon quarters.