Penne with Grilled Eggplant and Radicchio Sauce

Name: Penne with Grilled Eggplant and Radicchio Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters dry white wine; 2 smalls eggplants (about 1 1/2 pounds total); 118 milliliters coarsely chopped fresh basil; 1 Tbsp chopped fresh thyme; 340 grams penne or fusilli (spiral-shaped pasta), freshly cooked; 3 garlic cloves, thinly sliced; 170 grams soft fresh goat cheese, crumbled; 118 milliliters low-salt chicken broth; 7 Tbsps olive oil, divided; 79 milliliters finely chopped onion; 2 Tbsps fresh Italian parsley leaves; 227 grams large head of radicchio (about , quartered, cored; 0 teaspoons dried crushed red pepper; 237 milliliters chopped seeded peeled tomatoes

You can never have too many main course recipes, so give Penne with Grilled Eggplant and Radicchio Sauce a try. One serving contains 503 calories, 16g of protein, and 24g of fat. This recipe serves 6. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up wine, fusilli pasta), olive oil, and a few other things to make it today.

Instructions

Cut eggplants in half lengthwise, then cut crosswise into 1/2-inch-thick slices.

Ingredients you will need

Eggplant

Place on layers of paper towels.

Equipment you will use

Paper Towels

Sprinkle eggplant lightly with salt; let stand 30 minutes.

Ingredients you will need

Eggplant

Salt

Prepare barbecue (medium-high heat). Pat eggplant dry.

Ingredients you will need

Eggplant

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.

Ingredients you will need

Radicchio