First wash and dry the aubergine. Cut it into slices and sprinkle with salt. Place it in a pasta dish for an hour. Meanwhile clean the swordfish, cut into cubes and brown in a pan with a little oil. Blend with white wine, salt pepper and as soon as the wine evaporates, turn off the heat. Keep aside, clean the pan and prepare the tomato. Brown a clove of garlic, pour the cherry tomatoes already washed and cut in half, 4 leave them whole for decoration. Brown in a pan, add salt and pepper, add a teaspoon of sugar, the basil leaves and cook a few minutes. Remove the garlic, keep aside some cherry tomatoes and whole, the rest of them blend with an immersion mixer. Strain the sauce with a large strainer to remove the peels. Now rinse the aubergines, dry them and cook them in a very hot non-stick pan, after brushing them with oil, so they "fry", but do not become soaked in oil. While cooking the pasta, cut the mozzarella into cubes, which you have drained and begin to prepare the eggplant rolls. Spread a veil of sauce on the aubergines, put the cubes of swordfish and mozzarella and rolled. Drain the pasta a few minutes before, cool it in cold salted water, drain again and fill the paccheri with the aubergine rolls. Turn on the oven to 180 degrees, spread a little sauce in a baking dish, arrange the paccheri and pour over the tomatoes that you have kept aside and the diced mozzarella and swordfish. Cover the oven dish so as not to let the pasta dry and leave it in the oven for 10 minutes. Pour into the dishes 2-3 paccheri per person, sprinkle with chopped pistachio and decorated with the advanced peelings of the eggplant, the tomato left whole with a cube of mozzarella and chopped pistachio.