In a large pot, over medium low flame, add olive oil. Put the garlic in there. Heat the olive oil until the garlic is a golden tanned hue. Remove the garlic or keep it in there, if you prefer to eat it.
Place the potatoes and peppers into the pot and stir to combine. Cook together for about 15 minutes.
Add the zucchini to the pot, stir together, and cook for about another 15 minutes.
Take the eggplant and add it into the pot. Stir to combine and cook for about 10-15 minutes.
Finally, add the tomatoes into the pot, stirring to mix as you do. Put the lid on the pot and lower the flame to low. Add the ground black pepper to taste.
Stew until the tomatoes have become saucy and the potatoes break at the touch. That takes about 20 to 40 minutes. If you like those little burnt pieces on the bottom, then I recommend cooking it for about 40 minutes.
Enjoy!
