Heat the oil in a wok or a high pan, sauté the onion and garlic cubes together with the quick-cook rice.
Clean and wash the peppers, eggplant and zucchinis and cut into small cubes. Add all the vegetables to the rice and stir-fry vigorously. Season with sea salt and black pepper from the mill.
Now deglaze with a good dash of white wine, pour on ½ liter of vegetable stock, bring to the boil, then cover and simmer for about 15 minutes over a medium flame, turning occasionally.
Finally add the herbs to the cooked vegetables; Season everything with a little Worcester and soy sauce, and possibly a little pepper, if you like.
Divide the finished ratatouille on four plates and serve.
Good luck and bon appetite.