3 med. small Mexican Squash washed and cut into med size chunks (a mexican squash looks similar to zuccini only lighter in color and ever so slightly rounder zuccini is a little more slender = if you can not find it use zuccini)
1/4 cup red onion diced
1 large garlic clove diced
1 1/2 tbsp. olive oil
small amount of bell pepper diced
1/4 tsp. Ras-El-Hanout seasoning (order from Zamouri Spices on-line)
few dashes of cumin and salt & pepper and garlic powder
1/2 lime squeezed
1 large roma tomato cut into chunks
10 black olives torn into small pieces
10 green stuffed olives torn into samll pieces

Saute onion and garlic in a large skillet until soft, add all the other ingredients and cover with a very tight fitting lid and simmer on medium-low heat for about 15 minutes. Stir often. Serve with a warm buttered crusty slice of bread of your choice (I used french).

MMM... MMM... MMM..., Cathy!

Cathy, I'm beating this would be excellent with eggplant.

You are 100% correct IC, the concoction was based loosely on a veggie recipe from my Moroccan cooking and theirs does call for eggplant! It is soo good I hope you get to try it. If you do not have Ras-El-Hanout I have posted the recipe here on SP I will pull it up for you, it goes well in a number of dishes and you only use a very small amount so it lasts forever. I recommend using a tiny bit at first, taste then add more as desired.