The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.



For Spice Mix

4 grams cocoa powder

4 grams Chinese five spice

50 grams sugar in the raw

⅛ teaspoon chile flakes

For Fruit

75 grams dried black currants

100 grams diced dried apricot

125 grams dried golden raisins

For Ragout

175 grams butter

50 grams olive oil

50 grams capers

100 grams diced red onion

125 grams diced piquillo peppers or roasted red bell peppers

600 grams diced eggplant

250 grams peeled and diced celery

100 grams of chopped olives

250 grams tomato sauce

30 grams red wine vinegar

20 grams balsamic vinegar

Spice mix (from above)

Fruit (from above)

100 grams toasted pine nuts



For the Spice Mix
  1. Mix all ingredients together and set aside.
For the Fruit
  1. Bring 500 grams water to a boil.
  2. Pour it over the fruit; let it bloom (sit) for one hour.
  3. Drain the water, reserving the fruit.
For the Ragout
  1. In large pan, melt butter and olive oil over medium-low heat.
  2. Add capers, onions, and peppers and sweat them until tender.
  3. Add eggplant, celery, and olives; continue to sweat. Add spices and fruit.
  4. Add tomato sauce and red wine and balsamic vinegars. Continue to stew everything on low heat for about 45 minutes until tender.
  5. Add toasted pine nuts and your favorite fresh chopped herbs as you wish.
  6. Season to taste with salt. Serve hot or cold.
*Please note: In my cooking, I use grams, because weight is always a more precise and consistent measurement than volume. I highly recommend using a home scale. It’s worth the investment.
Print Recipe