Meaty Pasta Ratatouille

• 1 1/2 tablespoons vegetable oil
• 1 cup eggplant diced
• 1 cup zucchini diced
• 1 cup sliced mushrooms
• 2 teaspoons dijon mustard
• 1 jar ragu old world style pasta sauc
• 3/4 cup green peas frozen, thawed
• 16 boxes rotini 16 oz. or linguine pasta, cooked and drained
• 1 pound ground beef

1. Brown ground beef in 12-inch skillet, stirring frequently. Remove ground beef; drain, if desired.
2. Heat olive oil in same skillet over medium-high heat and cook eggplant, zucchini and mushrooms, stirring occasionally, 6 minutes or until vegetables are tender. Return ground beef to skillet, then stir in Sauce, peas and mustard. Cook 3 minutes or until heated through. Serve over hot rotini and, if desired, with grated Parmesan cheese.

vegetable oil, eggplant diced, zucchini, mushrooms, mustard, world style pasta sauc, green peas, rotini, ground beef

Taken from www.yummly.com/recipe/Meaty-pasta-ratatouille-304221 (may not work)