Braids with eggplant and swordfish

INGREDIANTS

350 gr of braids
300 gr of swordfish
2 eggplants
150 gr of cherry tomatoes
Evo Monocultivar Ogliarola Garlic Oil
Mint
salt

PREPARATION:

Fry the aubergines cut into 1 cm cubes. Crush a clove of garlic with the palm of your hand and remove the germ, brown it in a pan with Ogliarola Extra Virgin Olive Oil.
Add the tomato and cook until half cooked. Incorporate the swordfish and finally the previously fried aubergines.
Season with salt, add the mint.
Boil the braids in abundant salted water, and finish cooking in a pan, stirring with the sauce.

Serve and serve with fresh mint