Penne with Grilled Eggplant and Radicchio Sauce

• 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.

eggplants, head of radicchio, olive oil, onion, garlic, fresh italian parsley, thyme, tomatoes, lowsalt chicken broth, white wine, fresh basil, red pepper, penne, goat cheese

Taken from www.epicurious.com/recipes/food/views/penne-with-grilled-eggplant-and-radicchio-sauce-239051 (may not work)