Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], 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 the 1/3 cup of olive oil in a 4-5 quart saucepan. add the eggplant and 1/2 teaspoon of the salt. sautee over medium high heat, stirring freqently 5 minutes or until tender. transfer eggplant to a bowl. in the same pan, heat remaining 2 tablespoons olive oil. add onions, celery or fennel, garlic, fennel seed, pepper, bay leaves, remaining salt, basil and thyme. cook over medium high heat for 5 minutes. add sausage and sautee 5-6 minutes breaking meat up into small pieces while cooking. add chicken stock, crushed tomatoes, chopped tomatoes with juice, and the eggplant. cover and simmer 10-15 minutes, if soup seems too thick add more stock. remove bay leaves before serving.