beef and eggplant caponata flatbreads / roasted green beans with beets

Equipment needed:  baking sheet, large nonstick skillet with lid, mixing bowl

Finishing steps:

1. Preheat oven to 450.  On a foil-lined baking sheet, toss green beans with olive oil, salt & pepper.  Once oven has heated, roast for 10 minutes, then toss, and roast another 5 minutes.
2. Meanwhile, trim stem from eggplant, and cut into ¼-inch dice.
3. Heat a small amount of oil in a large nonstick skillet over med-high heat.  When oil is hot, add ground beef, bell peppers and onions.  Season with salt & pepper.  Sauté 5 minutes, stirring occasionally.
4. Reduce heat to medium.  Add eggplant & tomatoes.  Cover and cook for another 5 minutes.
5. Add olive & caper mix and cook uncovered for 3 minutes.  Set aside and keep warm.
6. When green beans are done, toss in a mixing bowl with beets and their liquid, top with toasted almonds.  Season with salt and pepper to taste.
7. Using the same baking sheet, remove foil and place flatbreads on baking sheet (use a second baking sheet if needed), poke holes into flatbread using a fork.  Bake bread for 3-5 minutes until golden and toasted on the bottom.  Flip the flatbread, top with beef & caponata, sprinkle with goat cheese and return to oven for another 3-5 minutes.
8. Cut flatbreads in half or into quarters and serve with roasted green beans.