Cook the pasta in salted boiling water until slightly under Al Dente and set aside.
Dredge the Eggplant cubes in flour and dust off excess. Set aside.
In a frying pan filled with hot Oil fry the eggplant in batches until golden brown and set aside.
In a large sauté pan on high heat add the Extra Virgin Olive Oil and sauté the garlic. Add the Swordfish and brown the pieces. Add the white wine and reduce the alcohol.
Lower the heat to medium. Add the Tomatoes salt, pepper and fennel and sauté for about 5 minutes or until tomatoes are tender. Add the Eggplant to the pan and cook for 1-2 minutes.
Add the Pasta to the pan and toss together for a minute or so. Turn the heat off and add more Fennel and Black Pepper before serving.