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: combine onion and garlic in medium microwavable bowl. spray lightly with cooking spray. microwave on high 1 minute. add ricotta, pimientos, parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper. spray 9- or 10-inch round microwavable baking dish with cooking spray. spread 1/3 cup spaghetti sauce in bottom of dish. layer half of eggplant, zucchini and summer squash in dish, top with ricotta mixture. layer remaining eggplant, zucchini and summer squash over ricotta mixture. top with remaining 2/3 cup spaghetti sauce. cover with vented plastic wrap. microwave on high 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes. top with mozzarella cheese. let stand 10 minutes before serving.