Provencal Ragout

• 12 garlic (whole cloves)
• 8 tomatoes quartered (plum)
• 4 ribs celery (cut into)
• 2 eggplants (cut into)
• 2 squash (yellow cut into)
• 2 bell peppers chunks (red cut into)
• 1,400 ml vegetable stock
• 475 ml wine (red)
• 290 gr potatoes quartered (new)
• 240 ml black olives in water