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In a large skillet over medium-high heat, warm 2 to 3 tablespoons of olive oil. Add the eggplant and cook until brown. Remove the eggplant from the skillet and add 2 to 3 more tablespoons of olive oil, then the onion and squashes. Cook until soft. Add the red pepper strips, capers, olives, tomato sauce, oregano, vinegar, sugar, dried cranberries, and salt and pepper. Return the eggplant to the mixture and heat through. Set aside.

Spoon about 1/2 cup of caponata into the center of each wrap, crumble Gorgonzola cheese on top, and sprinkle with pumpkin seeds. Roll the wraps like a burrito (fold two sides inward, then roll one open side toward the other). Brush the flat sides with olive oil and place on a panini grill one or two at a time (depending on the size of your grill). Grill 2 to 3 minutes, or until grill marks show on the wrap. Remove, cut in half, and serve.