Ingredients
- 2 small eggplants (about 1½ lbs)
- 1 large head of radicchio (about 8 oz), quartered, cored
- 7 tablespoons olive oil
- 1/3 cup finely chopped onion
- 3 garlic cloves, thinly sliced
- 2 tablespoons fresh parsley leaves
- 1 tablespoon chopped fresh thyme
- 1 cup chopped seeded tomatoes
- ½ cup chicken broth
- 1/3 cup dry white wine
- ½ cup coarsely copped fresh basil
- ¼ teaspoon dried crushed red pepper
- 12 ounces penne or fusilli, freshly cooked
- 6 ounces fresh crumbled goat cheese
Description
Cut Eggplants In Half Lengthwise, And Then Cut Crosswise Into ½-inch Thick Slices. Place On Layers Of Paper Towels. Sprinkle Eggplant Lightly With Salt; Let Stand 30 Minutes.…
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