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.