Penne with Grilled Eggplant and Radicchio Sauce

Ingredients

• 7 tablespoons olive oil
• ¹/₃ cup onion
• 2 small eggplants (about 1 1/2 pounds total)
• 6 ounces soft fresh goat cheese, crumbled
• 12 ounces penne or fusilli (spiral-shaped pasta)
• ½ cup fresh basil
• 3 garlic cloves
• + 7 more ingredients
• • ¼ teaspoon dried crushed red pepper
  • ¹/₃ cup dry white wine
  • ½ cup low-salt chicken broth
  • 1 cup tomatoes
  • 1 tablespoon fresh thyme
  • 2 tablespoons fresh Italian parsley
  • 1 large head of radicchio (about 8 ounces)

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 sa...

View full recipe at Epicurious