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Ингредиенты
- 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
Инструкции
- 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.
- Prepare barbecue (medium-high heat). Pat eggplant dry. 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. Transfer radicchio to cutting board; chop coarsely.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; stir 2 minutes. Add parsley and thyme. Reduce heat to low; sauté until onion is soft, about 10 minutes.
- Add next 5 ingredients; simmer 8 minutes, stirring frequently. Stir in eggplant and radicchio. Season to taste with salt and pepper.
- Toss pasta with 1-tablespoon oil in large bowl. Add eggplant sauce and toss. Sprinkle with crumbled goat cheese; serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 6 servings | |
| Calories 505 | |
| Calories from Fat 204 | 40% |
| Total Fat 23.13g | 29% |
| Saturated Fat 6.56g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 147mg | 6% |
| Potassium 797mg | 23% |
| Total Carbs 58.86g | 16% |
| Dietary Fiber 10.5g | 35% |
| Sugars 8.48g | 6% |
| Protein 15.7g | 25% |
