Remove the squid's innards and tentacles from the body. Take out the cartilage from the body. Cut off the tentacles below the eyes, remove the mouth and tips of the tentacles. Wash the body and tentacles.

Slice the squid body into 1 cm rings and cut the tentacles into pairs.

Thinly slice the garlic.

Cut the onion, eggplant, yellow bell pepper, and tomatoes into bite-sized pieces.

Heat olive oil and garlic in a pot over medium heat. Once fragrant, add onion, eggplant, and yellow bell pepper and sauté.

Once the vegetables are coated in oil, add tomatoes and consomme, mix well, cover, and simmer for 15 minutes.