Adriana's Italian Recipe for Penne With Grilled Eggplant and Radicchio

Penne with Grilled Eggplant and Radicchio
(Penne con Melanzane Grigliate e Radicchio)


Ingredients:

2 small eggplants (about 1 and 1/2 lbs) 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 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

Directions:

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.

That's it!

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