Cut the aubergine in slices lengthwise. 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 2cm. 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 with some mint leaves.