Soften the garlic and onion in the olive oil; add the carrot, celery and leek all cut in cubes. In another pan cook the aubergines in the same way, add the other cooked vegetables and finally the peas and courgettes. In another pan toast the rice with the extra virgin olive oil, add the vegetable broth, cover and lower the flame. Three quarters of the way through cooking added the cooked vegetables, the tomatoes and parsley. Stir with care and serve seasoned with grated Parmesan cheese.