Cook the potatoes in a pot of water. When they are halfway cooked, drain them.

In a skillet, sauté the onion, zucchini, and bell pepper in 1/4 cup oil (60 ml), then add the eggplant, potatoes, tomato, and grated garlic.
Add the spices and more oil if needed. Cover and cook over low heat for 15 to 20 minutes.