Grilled Caponata Wraps With Summer Vegetables

Ingredients

• 5 to 6 tablespoons olive oil, divided
• 1 medium eggplant, peeled and diced
• 1 large onion, peeled and chopped
• 2 yellow crookneck squashes, diced
• 2 summer (pattypan) squashes, diced
• 1 cup roasted red bell pepper strips
• 3 tablespoons capers
• 1/2 cup pitted kalamata olives, chopped
• 1 can (8 ounces) tomato sauce
• 1 teaspoon dried oregano
• 2 tablespoons red-wine vinegar
• 2 teaspoons sugar
• 1/3 cup dried cranberries
• salt
• pepper