PENNE WITH GRILLED EGGPLANT AND RADICCHIO SAUCE

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Penne with Grilled Eggplant and Radicchio Sauce image

Provided by Jimmy Bradley

Categories     Berry     Cheese     Pasta     Tomato     Vegetable     Backyard BBQ     Dinner     Lunch     Summer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

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

Steps:

  • 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.
  • 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.
  • 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.
  • Toss pasta with 1 tablespoon oil in large bowl. Add eggplant sauce and toss. Sprinkle with crumbled goat cheese; serve.

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