Sounds marvy!

I made a kind of ratatouille for one... Half a zucch, half an onion, whole smallish tomato, all sliced thin. Melted some snail butter into small round glass dish, rubbed around pan. Put slices in, vertically, all the zucch first then tomato between most, then onion between most. Crushed several small garlic cloves, stuck randomly down inside. Sliced some more snail butter on top, put in 350° toaster oven for 30-35 min, then put a fresh tuna steak next to it, with butter and a dash of smoked paprika. Took whole lot out after another 10-15 mn.
The ratatouille needed a little salt but boy, what a yummy lunch. I have about half the ratatouille left.

Snail butter: parsley shallot garlic some coarse salt, either food-processed or chopped/minced to within an inch of their lives, mix with softened butter, roll in parchment paper into log shape, freeze in ziploc bag. Take a slice off slightly-softened log whenever you want. I go through a batch a month, roughly, made with a double-sized [to Americans] brick of European salted butter. That is why I did not salt my ratatouille, but next time I will.