Penne con Melanzane Grigliate e Radicchio
Penne With Grilled Eggplant and Radicchio

2 small eggplants (about 1 and 1/2 pounds)
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 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 pasta, freshly cooked
6 ounces soft fresh goat cheese, crumbled

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.

"Adriana's Italian Gourmet Cookies"

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Ciao-Ciao!
Adriana

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