Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil and butter or margarine in heavy soup pot. add onion and garlic; saute until onion is limp. brown meat in separate skillet, stirring to break it into small pieces. discard excess fat and add meat to onion mixture. add veggies, broth, and seasonings; bring to a boil; cover and simmer 30 minutes or until carrots are tender. add macaroni and parsley; simmer 10 more minutes or until macaroni is tender. serve in heated bowls; garnish with cheese.

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.