Penne with Grilled Eggplant and Radicchio Sauce Recipe | Epicurious

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