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: remove the stalks from the eggplants and slice lengthwise into 1/4" slices. bring a large pot of salted water to a boil and cook the eggplant slices for 2 minutes. drain and pat slices dry with paper towel. take 2 eggplant slices and arranged in a cross. assemble with a slice of tomato in the center, season with salt and pepper, next a basil leaf and then a slice of mozzarella, another basil leaf, another tomato and more seasoning. fold the ends of the eggplant slices around the filling. chill the parcels for 20 minutes in fridge. to make the sauce, whisk together the olive oil, vinegar, tomato paste, and lemon juice. season with salt and pepper. baste the eggplant parcels with sauce and grill for about 10 minutes, turning once.