Fennel and Pumpkin Caponata with Mozzarella

Quarter of a large 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 tin cherry tomatoes, rinsed, or 250 g fresh cherry tomatoes
2 tablespoons pine nuts, toasted
2 tablespoons currants
1 tablespoon salted capers, rinsed
1/3 cup (50 g) pitted green olives 
3 tablespoons white wine vinegar
1 stalk celery, diced small
1 ball (about 110 g) fresh cow’s or buffalo milk mozzarella
Fine sea salt

To serve
Good-quality extra-virgin olive oil
Flaked sea salt
Freshly cracked black pepper

Preheat your oven to 180°C and line a baking tray with baking paper.

Peel and deseed the pumpkin and cut it into 3–4 cm pieces. Toss the pumpkin with some of the extra olive oil and sprinkle with salt, then place it on the baking tray. Cut the fennel into eight wedges then toss with more of the extra olive oil and sprinkle with salt, then place on the same tray, next to the pumpkin. Roast for 30–40 minutes, until both are golden brown and tender.

Set a large sauté pan (with a lid) over a medium heat and add the ¼ cup (60 ml) of olive oil, the onion and a pinch of salt and cook until the onion is soft and sweet and beginning to brown. Add the tomatoes, pine nuts, currants, capers, olives and vinegar and cook together on a low heat for about 8 minutes. Turn off the heat.

When the pumpkin and fennel are ready, set the sauté pan with the tomato mix over a low heat and add the celery. Cook for 1 minute, then add the roasted pumpkin and fennel to the pan and stir to combine. Cook for a further minute, then turn off the heat and place the lid on the pan. Let it sit and steam together as it cools. Taste for seasoning and adjust with more salt and vinegar if needed.

Serve the caponata at room temperature with the torn mozzarella on top, finishing with a drizzle of good-quality olive oil, a sprinkle of flaked sea salt and a crack of pepper. 

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