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1
Preheat the oven to 500.
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2
Using a paring knife, pierce the eggplants in several places.
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3
Put them on a large baking sheet along with the red pepper and roast the vegetables until tender and the skins darken, about 25 minutes.
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4
Remove the roasted vegetables from the oven.
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5
Working over a bowl, peel the pepper as soon as it is cool enough to handle.
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6
Remove the stem and seeds and discard but allow any pepper juices to fall into the bowl.
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7
Cut the red pepper into 8 rough squares of equal size.
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8
Peel the eggplants and remove as many seeds as possible from the flesh; keep the flesh in thick strips.
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9
Drain in a colander set over a plate for about 10 minutes, then cut the eggplants into coarse chunks.
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10
Bring a large saucepan of water to a boil.
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11
Have ready a large bowl of ice water.
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12
Working with 3 or 4 Swiss chard leaves at a time, hold them by their stems and dip them into the boiling water for about 30 seconds, just until they wilt.
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13
Plunge the wilted leaves into the ice water.
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14
Repeat with the remaining chard.
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15
Remove the leaves from the ice water and drain on paper towels.
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16
Cut off the stems and reserve them for another use.
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17
In a large nonreactive skillet, heat the olive oil over low heat.
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18
When hot, add the shallot and cook, stirring, until softened, about 4 minutes.
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19
Add the garlic and scallion and cook, stirring, until fragrant, about 1 minute.
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20
Add the tomatoes and increase the heat to moderate.
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21
Cook the tomatoes, stirring, until most of the liquid has evaporated, about 3 minutes.
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22
Stir in the reserved pepper juices, the eggplants, lemon juice, rosemary and thyme.
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23
Season with salt, black pepper and cayenne.
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24
Transfer the vegetable mixture to a large plate and let cool.
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25
Generously butter eight 1/2-cup ramekins.
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26
Cut any tough veins from the chard and halve the leaves lengthwise.
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27
Thickly line the ramekins with the chard leaves, allowing about 1 inch of overhang.
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28
Put about 3 tablespoons of the eggplant mixture into each ramekin and then top with a red pepper square, pressing lightly.
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29
Cover with another 3 tablespoons of the eggplant mixture, using up the remainder.
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30
Fold the overhanging leaves over the eggplant mixture and press lightly.
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31
Preheat the oven to 350.
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32
Set the ramekins in a roasting pan and pour enough hot water into the pan to reach halfway up the sides of the ramekins.
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33
Cover with foil and bake for about 20 minutes, or until a knife tip inserted in the center of a timbale comes out hot.
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34
The timbales can be kept in their water bath for up to 20 minutes.
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35
To serve, wipe the ramekins dry and gently invert them onto dinner plates; the timbales should fall out easily.
