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Penne With Grilled Eggplant and Radicchio

Penne With Grilled Eggplant and Radicchio comes together with Eggplants, Extra Virgin Olive Oil Divided, Onion, Garlic Thinly Sliced, and Fresh Parsley Leaves. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2
• 7 tbsp
• 1/3 cup
• 3
• 2 tbsp
• 1 tbsp
• 1 cup
• 1/2 cup
• 1/3 cup
• 1/2 cup
• 1/4 tsp
• 12 oz
• 6 oz

Method (preview)

1. 1

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

2. 2

   Place on layers of paper towels.

3. 3

   Sprinkle eggplant lightly with salt; let stand for 30 minutes.

4. 4

   Prepare barbecue or grill (medium-high heat).

5. 5

   Pat eggplant dry.

6. 6

   Brush eggplant and radicchio with 3 tablespoons olive oil; sprinkle with salt.

7. 7

   Grill until eggplant is tender and radicchio is wilted, about 4 minutes per side for eggplant and 1 minute per side for radicchio.

8. 8

   Transfer radicchio to cutting board; chop coarsely.

9. 9

   Heat 3 tablespoons olive oil in heavy large skillet over medium heat.

10. 10

    Add onion and garlic; stir 2 minutes.

11. 11

    Add parsley and thyme.

12. 12

    Reduce heat to low; saute until onion is soft, about 10 minutes.

13. 13

    Add next 5 ingredients; simmer 8 minutes, stirring frequently.

14. 14

    Stir in eggplant and radicchio.

15. 15

    Season to taste with salt and pepper.

16. 16

    Toss pasta with 1 tablespoon olive oil in large bowl.

17. 17

    Add eggplant sauce and toss.

18. 18

    Sprinkle with crumbled goat cheese; serve.