Gino's aubergine, courgette and pancetta with bucatini

Everyone’s favourite Italian returns fresh from his summer spent on a coastal tour of Italy, and Gino brings one of his favourite dishes from the trip right into our kitchen.

Serves: 6

Ingredients

100ml olive oil1 large courgette, cut into 1cm cubes1 large aubergine, cut into 1cm cubes150g diced pancetta2 medium red onions, peeled and finely sliced2 x 400g tins of cherry tomatoes2 tbsp freh or shop-bought basil pesto500g dried bucatini2 x 125g balls of mozzarella, drainedSalt and freshly ground black pepper

Method

• Heat the oil in a large deep pan. Once hot, add the courgette and aubergine cubes, season and then cook until the vegetables are softened and golden brown, this will take about 8 minutes.

• After this time, stir in the pancetta and red onions and cook for a further 8 minutes.

• Add the pesto and tinned tomatoes and continue cooking for about 10 - 15 minutes. Season to taste.

• Meanwhile, bring a large pan of water to the boil. Add salt, and then cook the pasta until al dente. Using tongs, lift out the cooked pasta and add to the sauce, then mix to thoroughly coat

• Tear up the mozzarella and add to the pasta and vegetables, then gently stir to melt the cheese.