Directions

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.