Fennel and Pumpkin Caponata with Mozzarella from Recipes for a Lifetime of Beautiful Cooking - Edibl

Ingredients

• Quarter of a large butternut pumpkin (squash) (or half a small honeynut pumpkin)
• ¼ cup (60 ml) extra-virgin olive oil, plus extra for roasting vegetables
• 1 medium fennel bulb
• Half a brown onion, diced small
• 1 x 400 g (14 oz) tin cherry tomatoes, rinsed, or 250 g (9 oz) fresh cherry tomatoes
• 2 tablespoons pine nuts, toasted
• 2 tablespoons currants
• 1 tablespoon salted capers, rinsed
• 1/3 cup (50 g) pitted green olives (e.g. gordal or green Sicilian)
• 1½ tablespoons white (granulated) sugar
• 3 tablespoons white wine vinegar
• 1 stalk celery, diced small
• 1 ball (about 110 g/3¾ oz) fresh cow’s or buffalo milk mozzarella (see note)
• Fine sea salt
• To serve
• Good-quality extra-virgin olive oil
• Flaked sea salt
• Freshly cracked black pepper