Penne with Grilled Eggplant and Radicchio Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

2 small eggplants (about 1 1/2 pounds total)

1 large head of radicchio (about 8 ounces), quartered, cored

7 tablespoons olive oil, divided

1/3 cup finely chopped onion

3 garlic cloves, thinly sliced

2 tablespoons fresh italian parsley leaves

1 tablespoon chopped fresh thyme

1 cup chopped seeded peeled tomatoes

1/2 cup low-salt chicken broth

1/3 cup dry white wine

1/2 cup coarsely chopped fresh basil

1/4 teaspoon dried crushed red pepper

12 ounces penne or fusilli (spiral-shaped pasta), freshly cooked

6 ounces soft fresh goat cheese, crumbled

Directions:

1. Cut eggplants in half lengthwise, then cut crosswise into 1/2-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. 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.
3. 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. Add next 5 ingredients; simmer 8 minutes, stirring frequently. Stir in eggplant and radicchio. Season to taste with salt and pepper.
4. Toss pasta with 1 tablespoon oil in large bowl. Add eggplant sauce and toss. Sprinkle with crumbled goat cheese; serve.

By RecipeOfHealth.com