Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400ºf. arrange all ingredients, except tomato paste and bread slices, in bottom of a roasting pan; mix well to coat. roast until vegetables are tender, stirring occasionally, about 40 minutes. place eggplant mixture in a food processor and add tomato paste; pulse about 6 times until very small pieces form (do not puree until smooth). toast bread slices. spread 1 tablespoon of eggplant mixture on each bread slice and serve. yields 1 per serving.

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.