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 oven to 350 degrees. brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes. saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes. add the tomatoes (with the juice), and simmer for 15 minutes. in a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic. add salt and peper to taste. lightly coat a baking dish with cooking spray. spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll. place the eggplant in the dish. continue until all the eggplant is used. top with the tomato sauce, and bake for 30 minutes.