Gino D’Acampo served up fusilli pasta with pancetta, mozzarella and a aubergine and courgette sauce on Gino’s Italian Coastal Escape.

The ingredients are: 100ml olive oil, 1 large aubergine, cut into 1cm cubes, 1 large courgette, cut into 1cm cubes, 2 medium red onions, peeled and finely sliced, 150g diced pancetta, 2 x 400g tins of cherry tomatoes, 2 tablespoons fresh or shop-bought basil pesto and 500g dried fusilli lunghi.

See Gino’s recipes from the series in his new book titled: Gino’s Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba, available from Amazon now.