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

Description

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