Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a 3-quart saucepan over medium heat, sauté the onions, celery and garlic in the oil for 3 minutes. add the eggplant and tomatoes. cover and simmer for 10 minutes. add the stock or broth, thyme and rosemary. simmer for 20 minutes. add the pasta and heat through.

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.