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: heat oil in the saucepan, and saute the eggplant and shallots together, over a low heat, stirring frequently, for about 15 to 20 minutes. do not allow eggplant to brown. add the stock, and adjust the salt and pepper to taste. remove from heat, stir in the pepper cream, and serve immeadiately. pepper cream: place the pepper pieces under a broiler, and heat, turning until the skin starts to change color. remove from the broiler and cool. in the container of a blender combine the pepper, cream, and salt and pepper to taste. process on low until the pepper is just chopped fine. remove from the blender and use as desired.