Cut the aubergine in slices lenghtwise.
Season and fry in a pan with the olive oil until golden brown.
Put on a plate and keep aside.
Cut the swordfish in cubes of 2 cm.
Heat a frying pan with some olive oil and add the fish.
Add the cherry tomatoes and check the seasoning.
Add the sliced mint leaves and sauté for a few seconds.
Serve on a plate together with the aubergines and decorate witb some mint leaves.