Clean and chop the aubergines into pieces. Clean and wash the mint. Brown the garlic in a frying pan with extra virgin olive oil and cut the aubergines into pieces.
Meanwhile boil the sedanini in plenty of salted water.
Obtain a sauce, once the aubergines are dried out. Drain the sedanini and pan-fry in the frying pan with the aubergines sauce. Serve hot adding the mint leaves.