Let stand covered for 1 hour.
Put the potatoes, carrots and eggplants in a large container (with a leakproof top, such as Tupperware).
Pour the oil-wine mixture over the vegetables, cover and shake gently to distribute the marinade.
Marinate the vegetables for several hours, but preferably overnight. Preheat the oven to 400F.
Remove from marinade (reserve marinade) and spread in a roasting pan.
Roast the vegetables for 1 hour, basting once or twice with reserved marinade.
Test for doneness, adding a few minutes if necessary.
The original recipe also calls for roasting baby artichokes and large shallots, along with plum tomatoes and Italian frying peppers...also skewering the veggies after roasting, twisting sprigs of fresh rosemary between them.