Ratatouille with Polenta Rounds

Name: Ratatouille with Polenta Rounds
Ingredients: 1 tablespoon olive oil; 0.5 large eggplant, chopped; 2 large zucchini, sliced; 1 large onion, chopped; 1 green bell pepper, diced, or more to taste; 0.5 cup cherry tomatoes, or as desired; 2 tablespoons pitted kalamata olives; 4 cloves garlic, chopped; 2 tablespoons Burgundy wine; 2 tablespoons dried basil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; salt and ground black pepper to taste; 1 (16 ounce) tube prepared polenta, cut into 1/2-inch thick slices; 1 pound fresh mozzarella cheese, sliced into 1/2-inch thick rounds