Herbed Beef-Veggie Casserole

• 2 lbs ground beef
• 1 medium eggplant, peeled and cubed
• 2 medium zucchini, cubed
• 1 medium onion, chopped
• 1 medium yellow bell pepper, chopped
• 3 cloves garlic, minced
• 1 (28 ounce) can stewed tomatoes
• 1 cup cooked rice
• 1 cup shredded cheddar cheese, divided
• 12 cup beef broth
• 12 teaspoon oregano
• 12 teaspoon savory
• 12 teaspoon thyme
• 12 teaspoon salt
• 14 teaspoon pepper

1. In a Dutch oven, over medium heat, brown beef; drain.
2. Add the next 5 ingredients; cook until tender.
3. Add tomatoes, rice and 1/2 cup cheese, broth and seasonings; mix well.
4. Pour into a greased 13x9 inch baking dish.
5. Sprinkle with the remaining cheese.
6. Bake, uncovered, at 350 degrees for 30 minutes or until heated.

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

Taken from www.food.com/recipe/herbed-beef-veggie-casserole-35292 (may not work)