Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat broiler. spray baking sheet lightly with nonstick spray. place eggplant slices and onion rings on baking sheet; broil 20 minutes, turning once. remove from oven; cool. cut into bite size pieces. while eggplant and onions roast, cook pasta according to pkg directions, omitting salt and oil. heat oil in skillet over medium heat. add garlic and saute 1 minutes. add tomato, basil or italian seasoning, salt, and pepper; cook over low heat for 10 minutes. stir in eggplant and onion; cook 5 minutes. add in pasta and stir well. top with cheeses and pistachio nuts. serve with a robust wine and a salad of greens.

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.