Onion~ Black Olive~ & Caper Compote

    1/2 c  Olive oil
      2    Medium onions, halved and
           Sliced thin
      6    Cloves garlic, sliced thin
    1/2 c  Black olives, such as
           Kalamatas, pitted and
           Chopped coarse
    1/4 c  Capers
      2    Anchovy fillets, rinsed and
           Minced
    1/4 c  Balsamic vinegar
      1 ts Minced fresh marjoram, or
           1/2 Teaspoon dried
      2 tb Minced fresh parsley
           Salt and black pepper to
           Taste

Heat two tablespoons oil in large saute pan. Add onions and saute over medium heat until softened, about 5 minutes. Add garlic; saute until fragrant, about 1 minute longer. Turn onion mixture into medium bowl; stir in remaining ingredients. Serve compote warm or at room temperature.


Yield: 6 Servings