The flavors of the goat cheese, eggplant and the radicchio compliment each other and the dish makes for great leftovers. The bitterness of the radicchio is nicely softened by the sweetness of the eggplant. The recipe calls for goat cheese, but feel free to swap it out for any cheese you’d like!


  • 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
  • 6 ounces soft fresh goat cheese, crumbled


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penne pasta with eggplant


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