Pumpkin & aubergine agrodolce with burrata

Name: Pumpkin & aubergine agrodolce with burrata
Cook time: 40 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tbsp raisins; 1 large aubergine; 400g pumpkin or butternut squash, peeled and deseeded; 100ml olive oil; 2 sticks celery, diced; 1 onion, finely chopped; 2 cloves garlic, roughly chopped; ½ tsp fennel seeds, pounded in a mortar and pestle; Pinch dried chilli flakes; 400g can chopped tomatoes; 2 tbsp red wine vinegar; 30g capers, rinsed of salt or brine; 50g green olives, pitted and chopped; 1 tbsp caster sugar, to taste; Squeeze of lemon juice, or to taste; 25g pack flat leaf parsley, leaves only, chopped; 2 x 200g tubs burrata; Extra virgin olive oil, for drizzling