Bruschetta Dip in an Italian Bread Bowl

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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