1 small green bell pepper, seeded and chopped
1 small red onion, seeded and chopped
1 small white onion, seeded and chopped
1 bunch Italian seasoning or to taste
2 tablespoons soy sauce
2 tablespoons tomato paste
1 1/2 tablespoons beef bouillon granules
2 tablespoons olive oil
1 teaspoon white sugar
1/2 cup chopped fresh parsley
2/3 cup grape wine
Put red pepper, onion and pink onion in a small bowl.
Drizzle over tortilla on the largest silver platter, layer with tomato mixture, and add a few slices of cheesecake.
Cut Garlic into 1 inch florets; pour over vermicelli of rest of sauce to drizzle over tortilla. Sprinkle with grape juice, and spoon a small quantity over top. Cover cover dish loosely with aluminum foil, leaving enough foil to wrap around edge for seal. Refrigerate for at least 2 hours before serving