Start a pot of water for the pasta and when it boils, cook the pasta while cooking the sauce in another pan. When the pasta is done, drain and set aside.

In a large saute pan or wok, cook the pancetta until crisp and remove from the pan. Reserve the rendered fat in the pan and add in the peppers, onions, and mushrooms (you can discard the fat and cook in olive oil, but the pancetta fat is so much tastier). Cook the vegetables until they are soft and remove onto a plate.

Add 1 Tbsp oil to the pan and add the eggplant. Cook until browned and add the garlic, cook 1 min.

Add the other cooked vegetables back to the pan and mix. Add the whole cherry tomatoes and toss to combine. Add in the pesto and fresh mozzarella. Mix in the pasta.