Recipe - Onion Black Olive And Caper Compote

One half cup Olive oil
2 Medium onions, halved and
Sliced thin
6 Cloves garlic, cut or sliced up thin
One half cup Black olives, such as
Kalamatas, pitted and
Chopped coarse
One fourth cup Capers
2 Anchovy fillets, rinsed and
Minced
One fourth cup Balsamic vinegar
1 teaspoon Minced fresh marjoram, or
One half Teaspoon dried
2 tablespoon 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.