Heat the olive oil over medium-high heat in a large pot. Add the chopped onion and sauté until tender and browned, 3-4 minutes.

Add the eggplant, red bell pepper, and garlic. Cook, stirring often, until the vegetables begin to brown and soften, about 5-8 minutes.

Add the chopped tomatoes and stewed tomatoes. Cook, stirring, until the vegetables begin to stew, about 5 minutes.

Reduce heat to medium-low and cover for another 10 minutes, stirring occasionally. Meanwhile prepare the polenta.

Remove the lid and continue stewing until most of the moisture is absorbed and vegetables are soft, about 10-15 minutes (the great thing about stew is that you can cook it longer and it's still good. If you're not done with the polenta, keep the stew on low heat until it's nearly ready).

Add the olives, salt, and pepper and cook until heated through, about 2-3 minutes.

Serve a ladleful over a bowl of fresh polenta. Sprinkle with toasted pine nuts, feta cheese, and micro arugula.

Bring the salt and water to boil in a large pan over medium heat.

Slowly pour in the polenta cornmeal, whisking constantly to combine.

Continue cooking over medium-low heat, stirring constantly, until it thickens, about 15 minutes.

Fold in the butter and parmesan cheese, mixing to combine.

Divide the polenta between serving bowls while it's warm.