Penne with Grilled Eggplant and Radicchio Sauce

Ingredients

• 0.3 cup cooking wine dry white
• 2 small eggplants ()
• 0.5 cup basil fresh coarsely chopped
• 1 tablespoon thyme leaves fresh chopped
• 12 ounces fusilli pasta) (spiral-shaped cooked
• 3  garlic cloves thinly sliced
• 6 ounces goat cheese fresh crumbled soft
• 0.5 cup low-salt chicken broth 
• 7 tablespoons olive oil divided
• 0.3 cup onion finely chopped
• 2 tablespoons parsley leaves fresh italian
• 8 ounces radicchio thinly cored quartered
• 0.3 teaspoon pepper dried red crushed
• 1 cup tomatoes peeled seeded chopped

Equipment

• bowl
• frying pan
• paper towels
• grill
• cutting board

Directions

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). Pat eggplant dry.
5. 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.
6. Transfer radicchio to cutting board; chop coarsely.
7. Heat 3 tablespoons oil in heavy large skillet over medium heat.
8. Add onion and garlic; stir 2 minutes.
9. Add parsley and thyme. Reduce heat to low; sauté until onion is soft, about 10 minutes.
10. Add next 5 ingredients; simmer 8 minutes, stirring frequently. Stir in eggplant and radicchio. Season to taste with salt and pepper.
11. Toss pasta with 1 tablespoon oil in large bowl.
12. Add eggplant sauce and toss.
13. Sprinkle with crumbled goat cheese; serve.