Swordfish with Aubergines

• 300 g Swordfish
• 1 aubergine
• 10 cherry tomatoes
• 10 ml virgen olive oil
• Handful of mint leaves
• Salt and pepper.

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.