Summer Scafata - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
1/2 Spanish onion, thinly sliced
1 teaspoon hot red chili pepper flakes
1 large fennel bulb, diced
2 lbs zucchini, cut into 1/2-inch rounds
2 lbs ripe tomatoes, cut into chunks
1 tablespoon fresh ground black pepper
kosher salt
1/4 cup basil leaves
drizzle of good balsamic vinegar (optional)

Preparation

Heat the olive oil in a 12\" saucepan or Dutch oven.
Add the onion, red pepper flakes, and fennel, and cook unti lthe fennel is tender, about 8 minutes.
Add the zucchini, tomatoes, and pepper, and cook over medium low heat until the zucchini and tomatoes have broken down a bit, about 10-15 minutes.
Season with salt.
Tear the basil leaves into pieces, sprinkle over the scafata, and serve.
This dish is also good at room temperature served over grilled or toasted bread with a drizzle of balsamic vinegar.