If not, feel free to [virtually] smack me, and delete the post. 
I picked up a gorgeous mix of courgette, crook-neck, and patty pan squashes at the Farmers' Market, and cooked up a huge pan of ratatouille on Saturday. Perfect served over brown rice, IMO.
The oil was the only thing I measured, but I've listed the rough amounts of veggies I used.1 tblsp. olive oil
1 large onion, diced
2 large orange peppers, de-seeded and sliced
3 garlic cloves, finely chopped
1 lb summer squash, diced
1 lb baby aubergines (eggplant), diced
1 lb tomatoes, skinned and diced
basil and parsley
black pepper
Gently fry the onions and peppers in a large pan for 5 mins, or so.
Add the other veggies bar the tomatoes. Stir, cover, and cook on a low heat for about ½ an hour until the veggies are tender.
Add the tomatoes, herbs, and black pepper, and cook for a further 5 minutes.