In a pan 2 tablespoon olive oil over medium-high heat and add eggplant cubes. Saute until eggplant is cooked and tender but not mushy, during the process keep on stirring the pan frequently for even cooking.

Heat oil in a saucepan over medium-high heat. Add garlic, onion and saute for 2 – 3 minutes or until translucent but not brown.

Add red chili flakes; cook, stirring occasionally, about 5 minutes.

Add chopped spinach, season with salt and pepper, and cook until wilted, about 3 minutes.

Add cream and bring to a simmer; cook, stirring occasionally until reduced by a third, 7 to 8 minutes.

Season with salt and pepper; set aside and keep warm.

Bring a large pot of salted water to a boil over high heat. Add pasta and cook, stirring occasionally until cooked as per your liking. I usually prefer tasting pasta to check for doneness.

Drain in a colander, reserving ¼ cup cooking water; add both pasta and water to reserved sauce and cook about 5 minutes more or until sauce thickens.

Fold in cooked eggplant and mix nicely. Switch off the flame.

Drizzle lemon juice. Serve Spinach and Eggplant Rigatoni warm.