In a large nonreactive skillet, heat the olive oil over low heat. When hot, add the shallot and cook, stirring, until softened, about 4 minutes. Add the garlic and scallion and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and increase the heat to moderate. Cook the tomatoes, stirring, until most of the liquid has evaporated, about 3 minutes. Stir in the reserved pepper juices, the eggplants, lemon juice, rosemary and thyme. Season with salt, black pepper and cayenne. Transfer the vegetable mixture to a large plate and let cool.