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: cut eggplant in half length-wise. carefully scoop out flesh leaving ½-inch on bottom and sides. chop up flesh and place into a colander in sink; toss with ¼ c salt. top with a heavy bowl or pot and let stand for 30 minutes. after ½ hour, rinse the chopped eggplant thoroughly with cold water; drain well. heat large skillet or pot; add oil. over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often. add peppers, eggplant, zucchini, and mushrooms. cook 5-10 minutes over medium heat. drain mixture. add bread crumbs and cheesel mix thoroughly. fill each eggplant half with mixture. optional: top with additional grated cheese. bake at 350° for 25 minutes.