Bernard Hage's mediterranean ratatouille

1. Preheat the oven to 165°C.
2. Wash the vegetables.
3. Slice the eggplants, potatoes, and tomatoes into rounds, one after another.
4. Place them on a baking tray and bake for about 30 minutes.
5. Add the mushrooms.
6. Slice the bell pepper and green onions into strips. Peel the garlic and chop it finely. Pit about twenty black olives and cut them in half.
7. Wait thirty minutes and add everything to the vegetables already in the oven.
8. Cut the halloum into cubes, add to the dish, and return to the oven for 5 minutes.
9. Once out of the oven, add a teaspoon of dried parsley.
10. Serve in bowls.

8 gourmet questions

1. When did you start cooking? Ten years ago, when I finally learned how to light an oven without calling the fire department.
2. What is your relationship with cooking? A toxic love story: I give it my all, it gives me calories in return.
3. Sweet or savory? Savory, except for the mandatory indulgences: a cookie with coffee, cake in the afternoon, fruit after dinner, and, because some habits never change, a baklava from time to time.
4. Gourmand or gourmet? Gourmand. Gourmet is for those who don’t eat when they’re hungry.
5. Breakfast, lunch or dinner? Dinner. Eating late is my secret to feeding my nightmares … and my art.
6. The chef you admire? Not Salt Bae. (A Turkish chef and butcher of Kurdish origin, famous on social media for his way of seasoning meat, editor’s note.)
7. Your favorite cuisine? Lebanese. That’s not an opinion, that’s a verdict.
8. Carnivore or vegetarian? "Vegearnivore": I eat green when it’s easy, and everything else when it’s not.