Penne with Grilled Eggplant and Radicchio Sauce
['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']
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.
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