Bruschetta Dip in an Italian Bread Bowl

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 small onion, finely chopped
• 1 small bulb fennel, trimmed, cored and finely chopped
• 1 small Japanese eggplant, finely chopped
• 2 cloves garlic, finely chopped
• Pinch of red pepper flakes
• Kosher salt and freshly ground pepper
• 1 pint grape or cherry tomatoes, halved
• 1/2 cup pitted kalamata olives, halved
• 1 tablespoon red wine vinegar
• 1 round or oval loaf Italian peasant bread (about 8 inches)
• 1/2 cup fresh basil, roughly chopped
• 1/4 cup grated ricotta salata cheese, plus more for topping
• Crackers and/or crudités, for serving

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