Halve the eggplant, cut into slices about a finger thick. Cut the slices into cubes and after keeping them for an hour in salt, rinse, drain and put to dry in a clean cloth. Heat the oil in a pan and (only when it is very hot!) fry the eggplant. Time to prepare the swordfish.
Remove the side skin and cut the slices into cubes; in a large frying pan, fry up some garlic and parsley, add the fish cubes and saute for two minutes , then add the chopped tomatoes.
Cook well and then add the mint and fried eggplant (after frying, you will need to drain the eggplant again on some paper towel), also add pepper (or chili) and season with salt.
Cook the pasta, drain and season with the sauce and garnish the dish with a few leaves of fresh mint.