Penne with Grilled Eggplant and Radicchio Sauce Recipe

Name: Penne with Grilled Eggplant and Radicchio Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Cut eggplants in half lengthwise, then cut crosswise into 1/2-inch-thick slices.
2
Place on layers of paper towels.
3
Sprinkle eggplant lightly with salt; let stand 30 minutes.
4
Prepare barbecue (medium-high heat).
5
Pat eggplant dry.
6
Brush eggplant and radicchio with 3 tablespoons oil; sprinkle with salt.
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
Transfer radicchio to cutting board; chop coarsely.
9
Heat 3 tablespoons oil in heavy large skillet over medium heat.
10
Add onion and garlic; stir 2 minutes.
11
Add parsley and thyme.
12
Reduce heat to low; saute until onion is soft, about 10 minutes.
13
Add next 5 ingredients; simmer 8 minutes, stirring frequently.
14
Stir in eggplant and radicchio.
15
Season to taste with salt and pepper.
16
Toss pasta with 1 tablespoon oil in large bowl.
17
Add eggplant sauce and toss.
18
Sprinkle with crumbled goat cheese; serve.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Penne with Grilled Eggplant and Radicchio Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne with Grilled Eggplant and Radicchio Sauce

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