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Bon Appétit

Penne with Grilled Eggplant and Radicchio Sauce

By Jimmy Bradley

3.1

(10)

Image may contain Plant and Food
Penne with Grilled Eggplant and Radicchio SauceYunhee Kim

Recipe information

  • Yield

    Makes 6 servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

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

TagsPastaFusilliPenneEggplantVegetableRadicchioChicoryLeafy GreensGoat CheeseCheeseDairyMainSideDinnerNut FreeEasyWeeknight MealsGrillingSummerBon Appétit
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