Heat 1 tablespoon of coconut oil in a large skillet. Add int he polenta slices and cook on a medium flame for 10 minutes. Then flip and cook another 10 minutes on the other side so that each side is crispy. Transfer to a plate.

While the polenta is cooking, place the second tablespoon of coconut oil in a separate medium sized skillet. Add in the eggplant and cook for approximately 3-5 minutes on medium heat, until eggplant just starts to soften.

Add the entire can of tomatoes and lower to medium low heat, allowing the tomato and eggplant to cook together for 10 minutes.

Add in the spinach and cook for 1 minute, mixing well, so the spinach wilts. Remove from heat and mix in the tapenade.

Place a teaspoon of the eggplant mixture onto each polenta disc. Serve immediately or at room temperature.