Onion~ black olive~ & caper compote
6 Servings
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.