Bring a large pot of water to boil and a small pot of frying oil to 375°F.
Cut the eggplants in ½ inch dices and deep fry them, set aside.
In a separate skillet gently cook onion with oil, red pepper and whole garlic, when the onion turns translucent and slightly yellow add diced sword fish and brown over high heat.
Stir in wine, reduce well and add tomatoes, season with salt and cook for about five minutes.
Cook pasta according to directions, drain and toss with sauce and mint.
