Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. in a heavy bottomed skillet, cook eggplant in olive oil until tender. drain. mix tomato (sauce) with garlic and oregano. add chives to ricotta. mix crumbs with romano. in greased 12 x 8 baking dish, place half the eggplant. top with 1/2 the ricotta. top with 1/2 the tomato mixture. top with 1/2 the crumb mixture. repeat. bake for 30 minutes or until 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.