Pickled Eggplant And Summer Lettuce Soup

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1 pound Japanese eggplants, sliced into 1/4-inch rounds

Kosher salt

1 cup extra-virgin olive oil

3 tablespoons sherry vinegar

3 tablespoons balsamic vinegar

4 garlic cloves, smashed

1/2 teaspoon crushed red pepper

Freshly ground pepper

1/4 cup extra-virgin olive oil

2 medium leeks, white part only, finely chopped

2 garlic cloves, very finely chopped

One 2-ounce Yukon Gold potato, peeled and finely chopped

1/2 cup finely chopped fennel bulb

1/2 pound hearts of romaine, thinly sliced crosswise

3 heads Bibb lettuce (about 9 ounces), thinly sliced

3 cups vegetable stock or broth

1 cup coarsely chopped flat-leaf parsley

2 teaspoons fresh lemon juice

Salt and freshly ground pepper

1/4 cup fresh ricotta, preferably sheep's or goat's milk

1/4 cup coarsely grated ricotta salata (2 ounces)

1 tablespoon minced chives

2 small tomatoes, cut into thin wedges

1 cup baby lettuces

2 tablespoons toasted pine nuts

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