Place the Eggplant (3) in a strainer and toss them with Salt (to taste) to remove some of the bitterness and draw out the moisture. Rinse with water and pat them dry.
Deseed and cube the Chayote Squash (1).
Preheat your oven to 400 degrees F (200 degrees C).
In a large oven-proof pot over medium heat, add Olive Oil (3 tablespoon) and the eggplant.
After about 5 minutes the eggplant should be caramelizing. Remove and set on a paper-lined plate to drain as much oil as possible.
Turn the heat to low, and in the same pot, add the chayote squash, Bell Pepper (2), Red Onion (1), Celery (1 stalk), and Salt (to taste). Let it cook for about 10 minutes.
Add in the Garlic (to taste), Scallion (2 stalk), and give it a stir. Add in Tomato Paste (1 tablespoon), Ground Black Pepper (to taste), Okra (10), Jamaican Callaloo (1 bunch), Chard (2 bunch), Tomato (3) and mix everything all together.
Add in the Scotch Bonnet Pepper (1), Fresh Thyme (to taste) and the eggplant. Add in Coconut Milk (to taste) and Fresh Parsley (to taste), give it a quick stir and place it on the middle rack of the preheated oven for 25 minutes.
Top off with Fresh Basil (to taste), serve and enjoy!