1. Eggplant, zucchini. pepper, carrot and onion cut into small dice.

2. With tomatoes remove the skin, cut into dice. In a pan heat the oil, fry the vegetables. First onions, then peppers, eggplant, zucchini, tomatoes with the crushed garlic, Bay leaf and thyme. To prisolit and pepper each vegetable. Now to combine the vegetables together. Mix well and heat them in a frying pan. To put it into the Cup, cover and set aside.

3. Flounder clean milling. I have a large, I cut each fillet into 2 even halves. Fish season with salt and pepper, drizzle with olive oil, stir and leave for 15 minutes.

4. With persimmon remove the skin, remove seeds, mash with a fork. To break the blender. Add the vinegar, mustard, salt, pepper. Adjust the sauce according to your taste.

5. Baking tray lay a parchment, preheat the oven to 180C. Flounder roll as pictured to fasten a toothpick inside to put the pieces of foil. Send the fish in the oven for 5 minutes.

6. Then take out fish, remove the foil, fill the fish with Ratatouille and again send in the oven for 5 minutes. Be guided by your oven.

7. On a plate put a piece of fish, serve with sauce and decorate as desired.