Remove the aubergine slices from the colander with a slotted spoon and place in a colander set over a pan of warm water. Using a slotted spoon, lift the aubergine out of the liquid and rinse in cold water to drain off excess liquid. Cut the aubergine lengthways into 3-inch thick slices.
Place the aubergine slices in a large skillet and cook for 1½ to 2 minutes, until the slices begin to brown. Add the cilantro, garlic, chili powder, and salt and pepper to taste. Add the aubergine slices to the bowl with the tomatoes and sauce.
In a small bowl toss the pasta with 1/2 cup pasta cooking water until the pasta is fully tender.
Combine the cooked pasta, cream, milk, and lemon juice. Tear the sauce into 3-inch pieces.
