Boil the aubergines in boiling salted water for 10 minutes, deprived of the petioles. Once drained, cut them in half from the long side and remove the inner pulp with a spoon, and place the aubergine small plates in oven on lightly oiled baking paper for 20 minutes at 180 °. Meanwhile, cut the tomatoes, remove the inner seeds and stuff them with a pesto of breadcrumbs, olives, capers, anchovy fillets and plenty of oil. Place the tomatoes on a baking sheet and gratinate them for 15 'in the oven with the grill function. Brown the eggplant pulp in a pan with very little oil and a clove of garlic and cook, adding salt and pepper. Once ready, whisk all together creating a cream. In another pan toast the pine nuts and put them aside, in the same pan, fry the slice of diced swordfish. Cook the pasta "Casarecce" in boiling salted water and drain a few minutes before the end of cooking, stir in the paste in aubergine cream, adding the toasted pine nuts and the diced swordfish. Stuff the aubergine boats with the pasta and bake them for a 10 'at 180 °. Once ready, cut the mozzarella di bufala and lay abundant cubes of mozzarella on the barchetta of pasta, finish with the gratinated tomatoes and 2 mint leaves.