Add raspberries and currants; heat until mixture simmers, 2 to 3 minutes.

Add currants, pine nuts and olive paste, and reduce heat to very low.

Add the eggplant broth, salt, pepper, shallots and currants.

Meanwhile, warm bourbon in a saucepan, add currants and set aside.

Add currants, pine nuts, mint, half the tomato pulp and 1/2 cup water.

Add the bananas, stock and currants to onion.

Bake uncovered for 25 minutes, then add currants and cook 5 minutes more, or until chicken is cooked.

Add currants, stir, cover and remove from heat.

Add currants or pecans, if desired, and toss to combine.

Return liquid to a clean saucepan, add currants, simmer till slightly thickened, about 3 minutes.