Cut the onion, peppers, zucchini, and yellow squash in big chunks.
Spread the vegetables (except eggplant) on one layer on a baking sheet (I cover my baking sheet with parchment for easy clean up), toss in the sliced garlic, drizzle with olive oil, sprinkle with salt and pepper, and stir to coat the vegetables evenly with olive oil.
Bake in a 450-degree oven for 40 minutes until the vegetables are starting to turn brown. Turn the veggies over halfway through the baking time.
Roast the eggplant the same way, but separately, for 20 minutes.
While the vegetables are roasting, put the tomatoes, spices and wine in a large pot and bring to a boil.
Then turn the temperature to low and simmer until the other vegetables are finished roasting.
Add the roasted vegetables to the tomato mixture, stir in the corn.
Heat for another 5 minutes.
Serve hot or at room temperature.
Notes
Some people like shredded Parmesan or Pecorino Romano cheese over it. Add some crusty French Bread or Jalapeño Cornbread and call it a meal. Delicious!