Summer Scafata

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)