For the waffles: Preheat the waffle iron according to manufacturer's instructions.
Combine the rice flour, baking powder, cornstarch, salt and herbes de Provence in a bowl. Stir in 1 1/4 cups water, then add the oil and molasses. Stir until smooth. Finally add the corn and cider vinegar. Pour the batter onto the hot waffle iron and cook in batches.
For the ratatouille: Heat the oil in a large skillet over medium heat. Add the tomatoes, eggplant and zucchini, and cook for 5 minutes. Next add the marinara sauce, balsamic vinegar, red pepper flakes, garlic and some salt and pepper. Simmer until the vegetables are soft and tender, 5 to 10 minutes.
Serve each waffle topped with the ratatouille, thyme, basil and a sprinkle of Parmesan, if using.
Recipe courtesy of Bobby Deen and Daniel Richardson