Preparation 10 minutes, cooking 15-20 minutes.
Heat a drizzle of oil in a frying pan. Once hot, add the whole garlic clove.
When the garlic begins to smell, add the eggplant cut into medium-sized pieces. Cook for 5 minutes, then add the remaining vegetables, pink peppercorns and flor de sal. Cook over fairly high heat, stirring the vegetables continuously to prevent those in the bottom of the pan from burning. Lower the heat, cover with a lid and cook for 15 to 20 minutes. The eggplants should be well cooked to prevent them from having the texture of cardboard.
Adjust the seasoning with salt and pepper.