Roasted Eggplant Split Pea Soup

In a large pot, bring 2 cups of dry split peas and 6 cups of water to a full boil. Add the sage and salt. Reduce the heat to a simmer and cook covered for 40-50 minutes, until peas are soft and soup is thickened and creamy.

Preheat the oven to 400 F. Cut the eggplants in half lengthwise, drizzle 2 tablespoons of olive oil and some salt on the cut side flesh. Place the eggplants skin-side up on a baking sheet. Bake for 30 minutes or until the flesh is very soft.

While the eggplant is roasting and split peas are cooking, put the onion and 1 tablespoon of olive oil in a skillet over medium heat. Cook onions until soft and browned, about 15 minutes. Then remove from heat and set aside.

Add the cooked split peas into a blender and blend until creamy. Transfer the split peas back into the large pot.

Scoop the eggplant flesh into the blender and discard the skin. Add the sautéed onion and a cup of the vegetable broth in with the eggplant and blend until smooth. Transfer the eggplant mixture into the large pot with the split peas. Add the remaining vegetable stock and bring to a gentle boil so that everything is heated through. Then remove from heat. Serve with shredded cheese on top.