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Penne with Grilled Eggplant and Radicchio Sauce Recipe

by Jessica Ryan

Ingredients

2 small eggplants (about 1½ lbs) 1 large head of radicchio (about 8 oz), quartered, cored 7 tablespoons olive oil 1/3 cup finely chopped onion 3 garlic cloves, thinly sliced 2 tablespoons fresh parsley leaves 1 tablespoon chopped fresh thyme 1 cup chopped seeded tomatoes

½ cup chicken broth 1/3 cup dry white wine ½ cup coarsely copped fresh basil ¼ teaspoon dried crushed red pepper 12 ounces penne or fusilli, freshly cooked 6 ounces fresh crumbled goat cheese

Directions

1. Cut eggplants in half lengthwise, and then cut crosswise into ½-inch thick slices. Place on layers of paper towels. Sprinkle eggplant lightly with salt; let stand 30 minutes.
2. Prepare barbecue (medium-high heat). Pat eggplant dry. Brush eggplant and radicchio with 3 tablespoons oil; sprinkle with salt.
3. Grill until eggplant is tender and radicchio is wilted, about 4 minutes per side for eggplant and 1 minute per side for radicchio. Transfer radicchio to cutting board; chop coarsely.
4. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; stir 2 minutes. Add parsley and thyme. Reduce heat to low; sauté until onion is soft, about 10 minutes.
5. Add next 5 ingredients; simmer 8 minutes, stirring frequently. Stir in eggplant and radicchio. Season to taste with salt and pepper.
6. Toss pasta with 1-tablespoon oil in large bowl. Add eggplant sauce and toss. Sprinkle with crumbled goat cheese; serve.

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