Summer Ratatouille

Name: Summer Ratatouille
Ingredients: 1 1/4 lb Eggplant, green cap removed and cut into 3/8” slices; 1 1/4 lb yellow and green zucchini; Olive oil; Oregano or mixed Italian seasoning; 1/2 lb white mushrooms, sliced; 1 1/4 lb Vidalia onion, chopped; 3 x cloves garlic, minced; 2 x Red bell peppers, sliced round and then cut into thirds; 1 x Yellow Bell Pepper, sliced as the Red Pepper; 1 large Jalapeno pepper, diced; 1 1/2 lb fresh Plum Tomatoes (or half canned, half fresh), peeled, juiced, and seeded; 1/2 cup Fresh Basil Leaves, chopped; 1 lb Orzo (optional)