Italian dip in a bread bowl

Ingredients:

• 1 round or oval a loaf of Italian peasant bread (diameter approximately 20 cm.)
• 3 tbsp olive oil + extra for drizzling
• 1 small onion, finely chopped
• 1 small fennel root, trimmed, cored and chopped
• 1 small eggplant, finely chopped
• 2 cloves garlic, finely chopped
• A pinch of red pepper flakes
• 2 cups grape or cherry tomatoes, halved
• 0.5 cups pitted olives, cut in half
• 1 tbsp red wine vinegar
• 0.5 cup fresh basil, coarsely chopped
• 1/4 cup grated salted ricotta + extra for topping
• Crackers or vegetables for serving

Preparation:

1. Heat olive oil in a large nonstick skillet over medium heat. Add the onion, dill, and eggplant and cook, stirring, until tender, 10-12 minutes. Add the garlic, red pepper flakes, 1 teaspoon salt, and a few grinds of black pepper. Add 1/4 cup water and cook, stirring, until all the water is absorbed, about 2 minutes.
2. Stir in the tomatoes and cook, stirring occasionally, until slightly softened, 3-5 minutes. Remove from heat, add the olives and vinegar. Cool for 20 minutes, stirring occasionally.
3. Meanwhile, preheat the oven to 200°C. Using a small serrated knife, cut out the bread crumb, leaving a 1 cm thick crust. Cut the bread crumb into pieces and arrange them on a baking sheet, drizzle with olive oil, season with salt and pepper. Toast in the oven for 5-8 minutes.
4. Stir the basil and cheese into the vegetable mixture, season with salt and pepper. Fill a bread bowl with the sauce and top with cheese. Drizzle with olive oil and serve with toasted bread, crackers, and/or vegetables for dipping.