Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: scoop out the eggplant meat leaving a 1/2 inch thick shell. set shells aside and chop the eggplant flesh. heat the oil in a heavy nonstick skillet over medium heat. stir in the garlic and eggplant flesh. cover and cook 5 to 7 minutes or until eggplant is soft, stirring occasionally. stir in the tomatoes, chives and olives. increase heat to medium high and simmer 5 to 7 minutes. remove from heat and stir in shrimp, breadcrumbs and half of the cheese (1 cup). spoon the filling into the eggplant shells and sprinkle with remaining cheese. bake at 350°f for 35 to 40 minutes or until top is brown and bubbly.

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.