Casarecce with Swordfish and Eggplant

Ingredients

• 1 box casarecce
• 2 baby eggplants, cut in 1/2-inch dice
• 1 quart frying oil
• 4 Tablespoons extra virgin olive oil
• 1/2 small yellow onion, diced
• 1 clove garlic
• 12 Ounces swordfish, diced
• 1/3 white wine
• 1 pint grape tomatoes, halved
• Salt, to taste
• 1/4 Teaspoon red pepper flakes
• 1 Tablespoon mint, sliced thin

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