Summer Scafata

• 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)

1. Heat the olive oil in a 12" saucepan or Dutch oven.
2. Add the onion, red pepper flakes, and fennel, and cook unti lthe fennel is tender, about 8 minutes.
3. 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.
4. Season with salt.
5. Tear the basil leaves into pieces, sprinkle over the scafata, and serve.
6. This dish is also good at room temperature served over grilled or toasted bread with a drizzle of balsamic vinegar.

extra virgin olive oil, onion, hot red chili pepper, fennel bulb, zucchini, tomatoes, fresh ground black pepper, kosher salt, basil, balsamic vinegar

Taken from www.food.com/recipe/summer-scafata-493946 (may not work)