Ingredients
2 pounds ground beef1 medium eggplant, cubed2 medium zucchini, cubed1 medium onion, chopped1 medium sweet yellow pepper3 garlic cloves, minced1 can (28 ounces) stewed tomatoes1 cup cooked rice1 cup shredded cheddar cheese, divided1/2 cup beef broth1/2 teaspoon each oregano, savory and thyme1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the eggplant, zucchini, onion, yellow pepper and garlic; cook until tender. Add tomatoes, rice, 1/2 cup cheese, broth and seasonings; mix well.
Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
