Hearty Tomato Soup With Chinese Eggplant And Ginger

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb leek
• 1 lb fresh roma tomatoes or 1 lb plum tomato
• 1/2 lb chinese eggplant
• 2 teaspoons pureed garlic
• 1/2 cup fresh basil
• 3/4 cup brown basmati rice
• 3 tablespoons mirin
• 2 tablespoons olive oil
• 1 1/2 inches gingerroot
• 1 (15 ounce) can tomato puree
• 1 (15 ounce) can fire-roasted tomatoes
• salt and black pepper, to taste
• balsamic vinegar or other vinegar

Recipe

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