Traditional Niçoise Ratatouille is made with equal parts zucchini, eggplant, and sweet (usually red/yellow/orange) peppers. But it's zucchini season in Canada and I had a lot of forearm-sized zucchini from my father-in-law's garden to use up so I skipped the other veggies and tripled the zucchini for this recipe. I'm also a garlic-fiend so I've used about twice as much garlic as is traditional.