Ratatouille Provençale

Cut all the veggies, mince half the garlic cloves and keep the rest whole. In a big pot or wok, caramelize the onion with olive oil and peppers (red and green), over high heat. In a separate pot cook the eggplant, zucchini and potatoes with olive oil for 15 minutes over medium heat. When the onions are caramelized, add tomatoes, all the garlic (minced and whole), thyme and bay leaf, reduce heat to medium. Add eggplant, zucchini and potatoes with the rest, add salt and pepper and cook for another 30 minutes over medium heat. For increased flavor continue cooking over low heat for longer.