I don't have it in front of me, but off the top of my head, sweat one large, sliced onion in a good bit of salted butter. Add some cloves of crushed new garlic. Peel 4 large tomatoes, quarter and seed. Reserve half for the raw element, add the other half to the pot. Add one large zucchini sliced in fairly thick batons. Blister a red and green pepper and remove their skins, julienne, and add to the pot. Let stew, covered slightly, until all juices evaporate. Meanwhile, blister the skins of a large eggplant, let rest, then remove the flesh and mix with a bit of salted butter and cook over medium heat until lightly colored. Slice a zucchini into thin rounds and mix with the raw tomatoes and some leaves of basil. Dress with olive oil mixed with a little soy sauce. Once the ratatouille is cooked, season with soy sauce and fleur de sel to taste. Plate however you fancy.