Prepare the ingredients.

Cup of Yum
1. Wash the eggplant and cut it into cubes. Wash the swordfish steak, pat it dry with kitchen paper and cut into cubes about the same size as the eggplant after removing the skin and centre bone if necessary. Wash the tomatoes and cut them into halves. Peel the garlic, wash the mint and lemon.

Make the sauce.

1. Put a large pan of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
2. In a large frying pan, heat some olive oil over medium heat. Add the eggplant cubes and fry until golden brown, usually about 5-7 minutes.
3. Using a slotted spoon, transfer the fried eggplant onto paper towels to drain excess oil.
4. In the same pan, add the cherry tomatoes and sauté until they begin to soften, about 3-4 minutes. Then add them to the eggplant after removing the kitchen paper.
5. Give the pan a wipe with kitchen paper. Add a bit more olive oil and sauté the garlic cloves. Once the garlic starts to color, add the swordfish steaks.
6. Fry the swordfish cubes for about 2-3 minutes, turning half way through to ensure even cooking. Then, mix in the cooked tomatoes and eggplant to the pan, sautéing until the fish is fully cooked.
7. Pour in the white wine, increase the heat to high, and cook until the alcohol evaporates. Remove from heat and sprinkle in chopped mint and grated lemon zest. Let it sit to marinate briefly.

Cook the pasta, finish and serve.

1. Meanwhile, cook the pasta al dente according to package instructions. Once cooked, quickly drain the pasta and combine it in the pan with the swordfish over a low heat for a minute.
2. Serve immediately if you are using long pasta, however this dish can also be eaten tepid or cold if made with short pasta.