Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut eggplants lengthwise into halves. cut out and cube enough eggplant from shells to measure about 4 cups, leaving a 1/2-inch wall on side and bottom of each shell; reserve shells. cook and stir eggplant cubes, onion and garlic in oil in 10-inch skillet over medium heat for 5 minutes. add remaining ingredients except reserved shells and cheese. cover and cook over low heat 10 minutes. place eggplant shells in ungreased shallow pan; spoon peanut mixture into shells. sprinkle cheese over filled shells. bake, uncovered, at 350°f until eggplant is tender, about 30 to 40 minutes.

Target recipe: preheat oven to 400°f. place tomatoes, eggplant, onion and garlic on large baking sheet. brush vegetables with oil. roast until vegetables are tender and brown in spots, about 45 minutes. remove from oven. scoop eggplant from skin into heavy large saucepan; discard skin. add remaining roasted vegetables and thyme to same saucepan. add 4 cups chicken stock and bring to boil. reduce heat to simmer. cook until onion is very tender, about 45 minutes. cool slightly. working in batches, puree soup in blender until smooth. return soup to saucepan. stir in cream. bring to simmer, thinning with more stock, if desired. season soup with salt and pepper. ladle into bowls. sprinkle with goat cheese; serve.