Penne with Grilled Eggplant and Radicchio Sauce Recipe

• 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