Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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.

Target recipe: preheat the broiler. slice the eggplant thinly, place on a baking sheet, and brush both sides with olive oil. broil until lightly browned, turning once, about 7 minutes per side. preheat the oven to 350°f. coat a 9x13-inch pan with cooking spray. alternate layers of eggplant, garlic, basil, several spoonfuls of tomato sauce, mozzarella, adding pepper to taste. repeat until all the ingredients have been used. top with parmesan cheese. bake for about 30 minutes until bubbly and light browned.