Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f (175 degrees c). cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. chop the flesh finely. heat 2 tablespoons water in a skillet over medium heat. cook chopped eggplant for about 1 minute. stir in onion, garlic, and parsley, and cook until tender. transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. season with basil, pepper flakes, salt, and pepper. stuff into eggplant shells. top stuffed eggplants with overlapping slices of tomato. drizzle with 4 tablespoons olive oil. place on baking sheet. bake in preheated oven for 30 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.