2 big fennel bulbs, sliced up
5 Tbs. olive oil
1 onion, sliced
3 tomatoes, chopped
8 basil leaves, finely chopped
salt and pepper to taste
2 Tbs. balsamic vinegar
½ cut pitted black or other cured olive

In a wide skillet, sautee onions in olive oil over med-low heat for several minutes. Add sliced fennel and sautée covered for about 15 minutes, until melted together and soft. Add chopped tomatoes, basil, salt, pepper, vinegar and olives. Stir, re-cover and cook for another couple minutes. Serve hot or warm.
Serves 4-6.