Garlicky Smothered Bell Peppers

This recipe was from Laxmi's Vegetarian Kitchen, a cookbook that regularly disappoints me. Could be me, could be her recipes. Fortunately, this recipe turned out very well, with the right amount of tartness and savoriness and spiciness. Still, it required a lot of labor for a rather smallish, ordinary-looking result. The technique simply involves sauteing the usual onions/garlic/ginger/spices base; then roasting, peeling, and finely chopping a few bell peppers and throwing them in with a tomato for a few minutes. Salt, sugar and cilantro finish the dish.