Onion, black olive, and caper compote

Ingredients

Quantity		Ingredient
½	cup	Olive oil
2		Medium onions, halved and
		Sliced thin
6		Cloves garlic, sliced thin
½	cup	Black olives, such as
		Kalamatas, pitted and
		Chopped coarse
¼	cup	Capers
2		Anchovy fillets, rinsed and
		Minced
¼	cup	Balsamic vinegar
1	teaspoon	Minced fresh marjoram, or
		1/2 Teaspoon dried
2	tablespoons	Minced fresh parsley
		Salt and black pepper to
		Taste

Directions

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.

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