- 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
- 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 30 minutes.
- Prepare barbecue (medium-high heat). Pat eggplant dry. 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. Transfer radicchio to cutting board; chop coarsely.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; stir 2 minutes. Add parsley and thyme. Reduce heat to low; sauté 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 oil in large bowl. Add eggplant sauce and toss. Sprinkle with crumbled goat cheese; serve.