Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350. in 10-inch skillet cook sausage over medium heat, until browned; drain off fat and set aside. cut eggplants in half lengthwise. remove and cube pulp, leaving 1/4-inch shell. in skillet heat oil; add eggplant pulp, mushrooms, green pepper, onion and garlic. cook over medium heat until tender (5 minutes). in seperate bowl combine cooked vegetables, bread crumbs, parmesan cheese, basil, salt and pepper. place eggplant shells in 13x9 baking pan. spoon mixture into shells and sprinkle with mozzarella cheese. bake 40-45 minutes until fork tender.

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.