Caserecce with Sword fish and mint sauce

Sword fish, eggplant and mint sauce

3 cloves of garlic
1lb of sword fish (In cubes)
1 small eggplant (In cubes)
15 cherry tomatoes (in half)
1/4 cup of chopped mint 
1/4 cup of chopped parsley
Olive oil
Salt & Pepper to taste

In a frying pan, sauté  the eggplant in olive oil and reserve the eggplant.
In another frying pan with abundant olive oil, add the garlic and the fish.  When the fish is cooked add tomatoes, eggplant, mint, parsley salt & pepper.  You can also serve this dish as a pasta salad after is cold.