Herbed Beef Vegetable Casserole

• 2 pounds ground beef
• 1 medium eggplant, cubed
• 2 medium zucchini, cubed
• 1 medium onion, chopped
• 1 medium sweet yellow pepper
• 3 garlic cloves, minced
• 1 can (28 ounces) stewed tomatoes
• 1 cup cooked rice
• 1 cup shredded cheddar cheese, divided
• 1/2 cup beef broth
• 1/2 teaspoon each oregano, savory and thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the eggplant, zucchini, onion, yellow pepper and garlic; cook until tender. Add tomatoes, rice, 1/2 cup of cheese, broth and seasonings; mix well.
2. Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350u0b0 for 30 minutes or until heated through.

ground beef, eggplant, zucchini, onion, sweet yellow pepper, garlic, tomatoes, rice, cheddar cheese, beef broth, oregano, salt, pepper

Taken from www.tasteofhome.com/recipes/herbed-beef-vegetable-casserole/ (may not work)