Check out this deli favorite by The Vinegar Factory. Get Joan Nathan's recipe for roasted vegetable kugel from Jewish Cooking in America on PBS. Kugel is a classic Jewish dish perfect for the high holidays.
5 cups Spanish or other sweet onions peeled and diced
1 ½ cups canola or toher vegetable oil
8 medium tomatoes sliced thin (about 10 cups) or 2 cups sun-dried tomatoes
5 tablespoons salt
4 teaspoons freshly ground black pepper
4 large carrots peeled and diced (about 3 cups)
3 medium turnips (about 3 cups)
1 large eggplant diced
2 cups French lentils
8 cups water
1 ½ cups whole kasha
3 large whole eggs
1 1/3 cups vegetable stock
1 teaspoon crushed red pepper
2 tablespoons fresh thyme
Directions
Put the onions in a sauté pan with 1//2 cup of the oil. Sauté slowly, until the onions are caramelized, stirring occasionally, for about 20 minutes.
Meanwhile, preheat the oven to 350 degrees and put the fresh tomatoes in a mixing bowl. Toss with ½ cup oil and sprinkle with 1 tablespoon of the salt and a teaspoon of the pepper. Place in a single layer in a jelly-roll pan and bake for about 45 minutes, or until golden brown and the juice has evaporated.
Toss the carrots, parsnips, turnips, and eggplant in a bowl with the remaining ½ cup oil, 2 tablespoons salt, and 3 teaspoons of pepper. Place on a cookie sheet and bake in the oven for 20 to 30 minutes or until golden brown and tender, but not mushy.
Put the lentils in a saucepan with 6 cups of the water and bring to a boil. Boil for about 10 minutes, uncovered, or until tender.
Put the kasha in a bowl. Beat 1 of the eggs and add to the kasha, coating it well.
Heat a heavy 6-cup saucepan and add the kasha. Stir continuously until toasted about 1 to 2 minute. Add remaining 2 cups cold water and cover. Simmer, 10 to 12 minutes, or until the kasha is tender but not mushy.
Mix the onions, the roasted tomatoes, carrots, turnips, parsnips, eggplant, lentils, and kasha together in a large bowl. Stir in the remaining 2 eggs, vegetable stock, 2 tablespoons more salt, crushed red pepper, and remaining thyme.
Place in a greased 9 X 13-inch baking dish and bake for 30 to 40 minutes or until light-golden brown and firm to the touch.
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