Olive oil
Clove fresh garlic (more if preferred), minced
1 sm. onion, diced sm.
1 sm. hot Italian pepper, minced sm.
1 sm. bell pepper, diced sm.
2 med. tomatoes, peeled & diced
Salt & pepper
2 tsp. sugar
4 tbsp. (heaping) grated Romano cheese
Crusty Italian bread
Mozzarella cheese (or Muenster)

Moisten pan with oil. Fry onion, garlic, bell pepper and hot pepper together until just barely beginning to brown. Add diced tomatoes, salt, pepper and sugar and continue to fry for about 2 minutes more.

(NOTE: Amount of salt, pepper and sugar should be enough to create a sweet and sharp or pungent effect, so add more of each, to taste.)

Add Romano cheese and remove from heat immediately. Toast slices of Italian bread. Put slices of Mozzarella cheese on top and place under flame long enough to soften cheese. Place each slice on a separate plate. Heap mixture from frying pan on top of each slice. Serve hot.

VARIATION: Add diced eggplant to mixture in frying pan at same time as adding tomatoes. Cook entire thing an extra minute or two, or until eggplant softens a little. May add fried mushrooms as well and more Romano.

VARIATION: Above may be used as a kind of a relish, or else used as a dressing for pasta.