Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette

INGREDIENTS

• 1 red bell pepper
• 1/4 cup chardonnay vinegar
• Kosher salt and freshly ground black pepper
• 2 small poblano chiles
• 1 tablespoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1 1/2 pounds swordfish fillet
• 3 Japanese eggplants, halved
• 2 teaspoons finely chopped fresh thyme, plus 2 teaspoons whole leaves
• 2 tablespoons honey
• 1 large bunch watercress, chopped
• Canola oil, for brushing