Creole Salsa

5 roma tomatoes

3/4 cup water

1 small red bell pepper, seeded and diced

1 stalk celery, diced

2 red fresno chiles or green jalape

1 clove large garlic, peeled and minced

10 bay leaves

1 sprig fresh thyme

4 teaspoons hot sauce

1/8 teaspoon salt

1/4 cup olive oil

1/2 pound eggplant, peeled and diced

3 scallions, chopped

1 teaspoon minced fresh thyme

1 tablespoon olive oil