Clean and cut the aubergines into pieces. Clean and wash the mint. In a frying pan, brown the garlic with the extra virgin olive oil and the chopped aubergines. In the meantime, boil the fusilli in plenty of salted water. Once the aubergines are wilted, make a sauce. Drain the fusilli and toss them in the pan with the aubergine sauce. Serve hot, adding the mint leaves.
