Preheat the oven to 400?F (200?C). Toss the eggplant cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20 minutes until golden and tender.

While the eggplant is roasting, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, saut?ing for 1-2 minutes until fragrant. Add cherry tomatoes and spinach, cooking until the tomatoes soften.

Add the roasted eggplant and cooked spaghetti to the skillet. Drizzle with balsamic vinegar and toss to combine. Serve hot, garnished with parmesan cheese and fresh basil.