Careme

Instructions

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1. 1.

   Preheat a grill to medium-high, about 425°F, and bring 2 quarts water to a boil in a medium pot.

2. 2.

   Slice 1 medium eggplant crosswise into 1/2-inch rounds and cut 4 ounces red onion into 1/2-inch wedges, leaving the root ends attached. Sprinkle the eggplant with 3/4 teaspoon fine sea salt, rest for 10 minutes, and blot dry.

3. 3.

   Make the tomato agrodolce by combining:

   • 8 ounces Roma tomato, diced
   • 1 garlic clove, finely grated
   • 2 tablespoons red wine vinegar
   • 1 tablespoon honey
   • 2 tablespoons raisins
   • 1 tablespoon drained capers
   • 1 teaspoon dried oregano
   • 1/4 teaspoon crushed red pepper flakes
   • 1/4 teaspoon fine sea salt
   • 1/2 teaspoon ground black pepper
   • 2 tablespoons chopped Italian parsley

   Let the mixture stand while the pasta and grilled components cook.

4. 4.

   Add 2 tablespoons fine sea salt to the boiling water. Cook 5 ounces penne until al dente according to the package timing, then drain well.

5. 5.

   Brush the eggplant rounds and onion wedges with 1 1/2 tablespoons extra-virgin olive oil. Grill them until tender and deeply marked, 3 to 4 minutes per side. At the same time, grill 8 ounces chicken sausage, turning occasionally, until browned and the centers reach 165°F, about 10 to 12 minutes.

6. 6.

   Rest the sausage for 3 minutes, then slice it diagonally. Coarsely chop the grilled eggplant and separate the onion layers.

7. 7.

   Toss the penne, sliced sausage, grilled vegetables, tomato agrodolce, and 1/2 tablespoon extra-virgin olive oil until evenly coated. Divide between two shallow bowls, spooning the tomatoes and pan juices over the top.

Want more detail? See the temperature guide.