Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: trim eggplant slices so they are all the same size. save trimmings and set aside. place slices in oiled shallow baking dish. sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. broil eggplant for 5 minutes or until fork tender. heat the oil and butter in a skillet. add onion and garlic. cook until onion is tender. add tomatoes and chopped eggplant trimmings; cook until mixture is thick. stir in thyme, parsley and bread crumbs. add salt and pepper to taste. spoon onion mixture on top of the broiled eggplant and cover with cheese. bake at 350 degrees until cheese is melted.

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.