Prepare the Ratatouille
In a skillet, heat the oil over medium heat. Add the eggplant and cook,
stirring frequently, for 2 to 3 minutes, or until the edges begin to soften.
Add the onion and garlic, and cook, stirring frequently, for 1 to 2 minutes.
Add the bell peppers and cook, stirring frequently, for 2 to 3 minutes.
Stir in the tomatoes and bring the mixture to a boil. Add the zucchini and
thyme. Reduce the heat to low and cook, partially covered, for about 15
to 20 minutes, or until the vegetables are tender but not mushy. Stir in
the parsley and hot-pepper flakes and cook for 1 minute more. remove the
pan from the heat.
Prepare the Waffles
Preheat the oven to 200 F. Preheat a Belgian waffle iron. In a medium bowl,
combine the cornmeal, flour, curry powder, baking powder, sugar, and baking
soda.
In a small bowl, whisk together the milk, eggs, and butter. Pour this mixture
into the dry ingredients, stirring to form a smooth batter.
Lightly grease or spray the grids of the waffle iron. Follow the manufacturer's
instructions, or spoon about 1/3 cup of batter (amount varies with size
of iron) onto the hot iron and spread it almost to the corners of the grids.
Close the lid and bake for 1 to 2 minutes, or until the waffles are golden
brown, their edges look dry, and they do not stick to the grids. Transfer
the baked waffles to the oven, placing them directly on the rack so they
will stay crisp. Repeat with the remaining batter.
Transfer the waffles to serving plates and top each serving with the ratatouille.
Makes 8 to 10 waffles |
