Roast eggplant and bell pepper in the oven or over stovetop until charred and soft. Peel the skin off the eggplant, and mash with a fork.
Heat oil in a large pan.
Add cumin seeds and garlic.
Once they start to splutter, add chopped onions, sugar, and cumin powder and saute until slightly browned.
Add chilies and tomato and cook until the tomatoes are soft.
Now add roasted bell peppers and roasted eggplant, adjust salt and continue to cook for 6-7 more minutes.
Turn off heat, sprinkle cilantro and serve hot with roti, tortilla, parantha or rice.