Curry powder adds a golden-orange color to these savory waffles. Topped with chunky ratatouille, they make a great lunch or Sunday supper. Use a Belgian waffle iron so the large deep grids can hold the topping. Leftover waffles can be frozen and reheated in a toaster or conventional oven, then served with slices of sharp Cheddar cheese for an interesting sandwich.
Spicy Ratatouille:
½ cup olive oil
1 medium eggplant, cut into 1-inch cubes
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 medium green bell pepper, seeded & cut into ¾ -inch pieces
1 medium red bell pepper, seeded & cut into ¾ -inch pieces
2 cups canned stewed or crushed tomatoes
1 medium zucchini, cut into ¾ -inch pieces
1 tablespoon minced fresh thyme
½ cup fresh minced parsley
1 teaspoon hot-pepper flakes (optional)
Curried Corn Waffles:
1¼ cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon curry powder
1 teaspoon baking powder
1 teaspoon sugar
½ teaspoon baking soda
1¼ cups milk
2 large eggs, at room temperature
3 tablespoons butter, melted
Prepare the ratatouille: In a large heavy 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-size 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 ⅓ cup 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, the 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 warmed serving plates and top each serving with the ratatouille. Makes 8 to 10 waffles.