Cut the aubergine into discs and grill without oil in a non-stick frying pan or under the grill. In the meantime, cut the swordfish into slices and marinate it in a little oil and the chopped basil. Grill the swordfish under grill or in a pan with the baby tomatoes; in the meantime, chop up the aubergine slices and place in a bowl, add the drained beans, the chopped fennel, extra virgin olive oil, salt and pepper. Arrange the vegetables in heaps on the plates and cover with the slices of grilled swordfish.