Carefully wash the aubergine, peel and cut into little cubes, mix in some flour and fry in hot oil. (Aubergine cubes must be fried in very hot oil so as to immediately form the outer crust, thus avoiding the absorption of oil.) In a large pan, fry in oil a clove of minced garlic, add the swordfish cubes, season with salt. Sauté over high heat with the white wine until it evaporates. Add the tomatoes, a pinch of black pepper and let simmer for a few minutes. Cook the pasta in plenty of boiling, salted water. To swordfish and tomatoes add your cubes of aubergine, sprinkle with chopped parsley. If necessary add a little fish broth and cook for two minutes. Drain the pasta when al dente (firm), add it to the sauce, toss in the pan and then finish with Ricotta and decorate with mint leaves.