Categories: Sauces, Fish 
      Yield: 6 servings 
  
    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.