Herbed Beef Vegetable

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 (4 ounces) 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

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.

Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Makes 10 servings.