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1
Remove root ends of leeks, and the toughest outer layers.
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2
Cut the remainder into 2 inch sections across the stalk, then split through the middle.
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3
Immerse in water and soak for approximately 15 minutes.
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4
While the leeks soak, cut the tomatoes into moderate cubes, and mince the garlic.
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5
Put the garlic into your stock pot.
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6
Now rinse the leeks and slice them into narrow strips on the long axis, and let drain.
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7
Mince the fresh ginger root as finely as possible.
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8
Put the ginger, olive oil, mirin, and rice into the pot with the garlic, and begin the saute.
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9
Be sure the rice is golden before adding anything else.
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10
Then add your leeks, and continue.
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11
Chop your basil into shreds while this is cooking.
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12
Then split and chop the eggplant into the same size pieces as the tomatoes, don't peel them if organic.
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13
Set aside.
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14
Add basil and fresh tomatoes, and a small amount of water, to keep anything from burning.
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15
Continue to stir and steam saute.
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16
When the tomatoes begin to reduce, add water to cover the rice and bring to a boil.
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17
Reduce.
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18
to a simmer after 15 minutes and add your canned tomatoes.
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19
Add the eggplant pieces.
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20
Stir and let cook.
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21
Add water as needed to acheive a soup consistency, about 1 quart.
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22
Season when rice is tender with salt, pepper, and vinegar.
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23
Serve with a green salad and preferred protein source.
