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- Penne con Melanzane Grigliate e Radicchio
- (Penne With Grilled Eggplant and Radicchio)
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- Ingredients:
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- 2 small eggplants (about 1 and 1/2 pounds)
1 large head of radicchio (about 8 ounces), quartered, cored
7 tablespoons extra virgin olive oil, divided
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 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 pasta, freshly cooked
6 ounces soft fresh goat cheese, crumbled
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- Directions:
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- 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 for 30 minutes.
Prepare barbecue or grill (medium-high heat). Pat eggplant dry. Brush eggplant and radicchio with 3 tablespoons olive 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.
Heat 3 tablespoons olive oil in heavy large skillet over medium heat. Add onion and garlic; stir 2 minutes. Add parsley and thyme. Reduce heat to low; saute 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.
Toss pasta with 1 tablespoon olive oil in large bowl. Add eggplant sauce and toss. Sprinkle with crumbled goat cheese; serve. Serves 6.
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- That's it!
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