Preparation 10 minutes, cooking 20 minutes.
Heat oil in a high-sided frying pan (or wok). Brown a whole clove of garlic and remove it as soon as it has browned and lightly scented the oil.
Add the fennel cut into medium-sized pieces. Cook over medium-high heat for 5 minutes.
Add the eggplant cut into equal-sized pieces, skinless. Cook for 5 to 7 minutes.
Add the zucchini and bell bell pepper also cut into pieces of the same size, cover with the lid and cook until the desired consistency is reached.
Season with spiced salt and fresh thyme.