7 Clove (35 gm), peeled and cut into 2 or 3 pieces
1⁄4 Pint (150 Milliliter, 2/3 Cup)
Roast peppers over an open fire or gas flame until their skins turn completely black.
Peel under running water, and cut into strips.
Heat olive oil in a saucepan.
Add garlic, and stew gently.
Add peppers, and cook for further 5 min.
Serve as a first course, or as a side dish.