Start with the preparation of a basic tomato sauce; cook the chopped onion and garlic in plenty of olive oil until soft. Stir in the tomato paste and cook for another minute. Pour in the wine and allow evaporation. Pour the tomato pulp, season with salt and pepper and a teaspoon of sugar. Cook for 15 minutes. Take off the heat and stir in the chopped fresh herbs. Cook the mussels and swordfish in a spoon of olive oil until the mussels pop open. Remove the mussel shells, stir in the tomato sauce and simmer for 5 minutes. Cut the egg plant into 1 cm dice; lightly roll in flour and deep fry until crispy. Cook the pasta in boiling salted water. Toss the pasta with the sauce, sprinkle with the eggplant and grated ricotta salata.