Whisk together 1/4 cup chardonnay vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, 2 tsp finely chopped fresh thyme and some salt and pepper in a medium bowl. Slowly whisk in 1/2 cup extra-virgin olive oil until emulsified. Heat a charcoal or gas grill to high for direct grilling. Brush the 3 eggplants, halved, 2 small poblano chiles and 1 red bell pepper with canola oil, scatter with whole thyme leaves and season with salt and pepper. Grill the poblanos and bell pepper until charred all over and somewhat tender, about 5 min. Remove from the grill to a bowl, cover with plastic wrap and let steam. Continue to grill the eggplant until charred on both sides and tender, 5 to 8 min. Brush 1 1/2 pounds swordfish fillet on all sides with canola oil, scatter with whole thyme leaves on both sides and sprinkle with salt and pepper. Grill the swordfish until charred on both sides and just cooked through, about 5 minutes per side, depending on thickness. Peel, seed and dice the poblanos and bell pepper and transfer to a large bowl. Season with salt and pepper. Add 1 large bunch watercress, chopped. Pour some of the dressing around the sides of the bowl, and toss to dress the vegetables. Put the fish on a large platter. Drizzle over the remaining dressing and top with the salad. Serve.