2 small to medium-sized onions,
chopped
2 each;
red, yellow, green bell peppers,
cut into bite-size pieces
1 to 2 mild green chiles, sliced
5 to 7 cloves garlic, chopped
6 tablespoons extra-virgin olive oil
1/4 teaspoon each;
curry powder, tumeric, dried ginger
Seeds from 2 to 3 cardamom pods
OR
a pinch of ground cardamon
1/2 teaspoon cumin
1 to 1 1/4 pound tomatoes, diced
OR
14 oz. can tomatoes, chopped
pinch sugar
salt and pepper
1 medium bottle green 
pimento-stuffed olives, drained
6 tablespoons fresh chopped cilantro
juice of 1/2 lemon

Lightly saute the onions, peppers,
chiles, and garlic in the olive oil
until they are softened and lightly
browned, about 15 minutes,
stirring occasionally.
Sprinkle in the curry powder and other
spices, stir and cook for a few
minutes to draw out the flavors,
then add the tomatoes and continue
to cook until thickened.
Season to taste with sugar, salt and 
pepper and stir in the olives and
cilantro.
Pour over the lemon juice and stir
gently.
Chill until ready to serve.

NOTE:
This can be served as a salad,
a sauce, or even as a spread.
It can also be used as an
accompaniment to boiled potatoes,
tuna, and ripe tomato wedges.