INGREDIENTS - serves 6

300g giant rigatoni
250g diced pancetta
200g cherry tomatoes
300ml stock
1/2 tin of chopped tomatoes
1 aubergine
1 red pepper
50g grated smoked cheese (I use applewood)
1 onion, diced
1 clove of garlic, peeled and diced
salt and pepper to taste


1. Pre-heat your oven to 180oC
2. In a pan of boiling slightly salted water, cook the rigatoni for 4 minutes then drain and set aside
3. In a frying pan, sauté the onions and garlic with the pancetta on a low heat
4. Cut the aubergine into centimetre cubes and add to the onion and garlic
5. Half the cherry tomatoes and cut the pepper into chunks before adding both to the frying pan
6. Transfer the pasta and the lightly browned ingredients into an ovenproof dish
7. Mix the stock and the chopped tomatoes together and pour over the pasta mix
8. Cover with tinfoil and bake in the oven for 30minutes
9. Carefully uncover your pasta, sprinkle over the cheese and return to the oven to go golden brown and crispy for a further 15 minutes.

Enjoy : )