Penne With Grilled Eggplant And Radicchio Sauce Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
• Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
• Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.

Steps:

• Cut eggplants in half lengthwise, then cut crosswise into 1/2-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.

Steps:

• Preheat oven to 450 degrees. In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange in a single layer on a clean kitchen towel and roll up tightly to extract excess water; transfer to a rimmed baking sheet. Toss with 1 tablespoon oil, and garlic; and season with pepper. Bake until golden and cooked through, 30 to 35 minutes. When cool enough to handle, peel garlic cloves.
• Meanwhile, In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, drain. Return pasta to pot then add eggplant, peeled garlic cloves, radicchio, currants, olives, remaining 1 tablespoon oil, and enough pasta water to create a light sauce that coats the pasta. Top with Parmesan to serve.

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain well.
• Meanwhile heat oil in a large skillet over medium-high heat until hot.
• Add eggplant and onion; sauté 8 minutes or until onion is browned.
• Stir in garlic; sauté 3 minutes.
• Add salt, pepper, and pasta sauce; bring to a simmer.
• Reduce heat, and cook 5 minutes.
• Remove from heat; stir in basil.
• Toss eggplant mixture with pasta.
• Sprinkle with 1 cup cheese; toss gently.
• Top evenly with remaining 1/2 cup cheese.

Steps:

• In large saucepan, saute garlic in 1 Tbl oil for 1 minute. Add tomatoes and cook 5 minutes. Add wine, tomato paste, sugar, salt and pepper. Simmer 30 minutes, stirring occasionally.
• While sauce is simmering, grill chicken and eggplant, brushing them with the remaining 2 Tbl oil, 6-10 minutes or until done, turning once.
• Cut chicken and eggplant into 1 inch pieces and add to tomato mixture. Add basil and oregano. Simmer 10 minutes.
• Cook penne pasta in boiling salted water until aldente, about 15 minutes.
• Top cooked pasta with sauce and sprinkle with parmesan.

Steps:

• Prepare barbecue (medium heat). Spray both sides of eggplant slices and tomato halves with olive oil spray. Sprinkle with salt and pepper. Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool.
• Cut eggplant into 1/2-inch-wide strips. Cut tomatoes into 1-inch pieces.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Return pasta to same pot.
• Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend. Stir in grated cheese. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be prepared 2 hours ahead.)