What can you do to take away the bitterness of the garlic from the stew?

I put ½ cup of cold water sliced garlic and some eggplants (peeled and cubed) together, and cooked them at the same. I normally saute or cook the garlic first, so there has never been bitter taste ever. I sliced another clove of garlic and licked the inside of it and it is bitter. So is there anything I can do to remove the bitterness from the “stew” instead of throwing it out?

Add: There was no green inthe garlic by the way.