Italian Beef and Green Bean Casserole

I received a dutch oven from two of my cousins at my bridal shower (#3) and never unpacked it (along with tons of other gifts that were in the corner of my dining room).  I finally did and had to use it immediately!  In my fridge, I found ground beef, eggplant, and green beans....I did a google search, found a recipe that mostly had the ingredients, and away I went.  I present Italian Beef and Green Bean Casserole.  It's adapted from Jan's Sushi Bar, and it was very tasty.  Hope you enjoy it!

Italian Beef and Green Bean Casserole

Ingredients
1 lb ground beef, preferably grass-fed
2 tsp salt
1 tsp black pepper
1 large onion, diced
3 minced garlic cloves
2 cans (15 oz) tomato sauce
1 can (6 oz) tomato paste
2 tsp dried basil (or 1 tsp fresh)
2 tsp dried oregano
1 tsp red pepper flakes (optional)
1 eggplant, peeled and cubed
1 green pepper, sliced
1 pound fresh green beans, trimmed and cut in half
Parmesan cheese


Directions
Preheat the oven to 350 degrees.  Heat dutch oven (or skillet that can go in the oven), and cook ground beef until it is almost cooked, breaking it up while cooking.

Season with the salt and pepper and add onion and green pepper. Reduce the heat to medium and continue cooking, stirring frequently, until the onion has softened.

Add the garlic to the pan, and stir and cook for another minute until the ground beef is completely cooked through.

Stir in the tomato sauce, tomato paste, basil, oregano, and red pepper flakes.

Add the eggplant and green beans.  Cover and place in the oven. Bake for 30 to 40 minutes, or until the squash is fork tender and the green beans are tender-crisp. Serve topped with parmesan cheese.