Penne with Grilled Eggplant and Radicchio Sauce

Penne with Grilled Eggplant and Radicchio Sauce
Photo by Yunhee Kim

Ingredients

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

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

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