Greetings from Atlanta, Georgia, USA! My father's family was from Cinisi, Sicily and immigrated to New York in the early 1900's. I like the ketchup idea! My Nona also added chopped green Sicilian olives. Papa always added spicy banana peppers . Thank you for making this, it warmed my heart ❤️

Where have you been all my life. You are the authority in my kitchen from now on.

I let my caponata sit over night in the fridge and then put it on hot pasta the day after and it will blow your drawers off! So so good!

Yummy Caponata Sicilian dish. Prepping and learning that each ingredient be cooked separately enhances the taste. The results are refreshing because of the detail. Olive oil is a staple in our home. Thanks again for the look in❤😊

This is the most delicious caponata I have tasted! Thank you! My previous experience with caponata has been those with more ingredients. The simplicity and the technique for making this caponata is the key to its excellence. Fabulous!

My Sicilian Mom made this dish. Her recipe varies a little from yours. I tried it your way this time. i brought it to a BBQ held by non-Italians. It was a big hit! I served it cold as a salad/side dish. I finished the leftover that I left at home, for breakfast the next day . Yummy! Grazie Signora!

My grandmother used to make caponata, but that’s a lot of work. Thanks grandma.

The funniest part is when you add the ketchup. My father's family was from Naples, and they called this gabonadin. So good. Thank you for sharing this!

"Don't send me the caponata police"! 🤣🤣🤣👍

I've recently found your channel and I love it. It brings light in a world with lots of darkness in it at the moment.

My fathers family came to the USA in 1893 he was the youngest of 10 children. The last 5 born in Louisiana. He was a sonderful cook. He taught me everything his mother taught him about Italian cooking. Caponata was my favorite. His recipe only differs from yours with the addition of garlic and Kalamata olives. Thank you for reminding me it has been way too long since I made it.

Thank you, Giovanna, for this easy and delicious recipe. It looks very beautiful and delicious. ❤

I made caponata for My priest Many years ago.. He said it reminded him of his time at the Vatican. I took that to be a very good compliment. I did not make it as you did but in the future, I will. Grazie Nonna for your videos and thank you As well to Francesca.

Another good recipe Giovanna. I have tried this before and it is delicious. Love all the different colours in this dish. 😊

Thank you 🙏 now I gonna make my one too ❤️

What a gorgeous kitchen!!! I'm so happy to have found you!!!

I've only ever had canned caponata - it's not bad! but this looks so much more delicious!! I'll have to try it for Christmas Eve.

I make mine like that but I add grated dates and toasted pine nuts. I just adore capunata.

I love it i make this at lot my sister inlaw she made this very day too. .she Sicilian

Omg. I am Italian and I learn so much from you. Thank you bella mamma.

I often chop/mince everything in hand, too, just like my grandmother did.

It’s your *detail* that I love. Salted capers. Cook separately. Etc. You’re amazing keep the videos coming much love from the Uk !❤

Thank you for another wonderful video! I love the sounds of the cooking and chopping while you are cooking. "Any good cook"...yes, and even I managed this wonderful dish, when you shared the recipe with me long ago, it's delicious! I grew a huge crop of gorgeous celery, my mother's favorite addition to everything. I'll bring you some. I think it's worthy of a spot in a Francesca Sacco Production, where everything is of the finest quality. Bravi!

Thank you so much for this beautifull recipe😊

From a recent subscriber. ❤ I so enjoy the recipies, of any kind. It's so interesting and I learn a lot.

Love caponata. Hot or cold. Thanks for sharing your techniques, recipe and history. Cheers

Beautiful❤️Thank you Madam❤️❤️❤️❤️

Another great video! Thank you for sharing with us!

Giovanna, Thank you we love caponata!!! What a delicious recipe! Sending you a big hug, Tina Cavalieri, Aida and Donald Costello

I'm going to make it tomorrow I love it

Thank you so much for your eggplant caponata recipe. My daughter had eaten in a restaurant Carlilucio in Manchester, UK and she wanted me to make it at home. I followed your recipe and made it. My daughter is happy because it tasted close to the dish in the restaurant.

Ketchup is genius! Very similar to the vinegar/sugar/tomato paste I use.

I love caponata! And anything with eggplant is so delicious.

It"s easy to cook and it looks delicious. I will try. Thank you .

Love!

Yum!!! This looks fabulous!!!

thank you, Giovanna, for helping me make one of the best caponatas i have ever eaten.

Please keep posting recipes on your KZfaq Channel it's all sooooo good!

I love this. Your kitchen is super cute too. Thank you again!

I'm laying in bed watching you cook now I'm starving! 😂

Just love your recipies

Thank you! Love your channel. I’m from Pittsburgh and was very happy to see that you used Heinz Ketchup…..it is the best!😊 can’t wait to try this recipe. God bless you.

Lovely, I’m hoping to try this!

I love this kitchen.

Linda, sua receita é maravilhosa😘

Yum yum with my Italian bread

Loving your videos👩🏼‍🌾

Thank you so much!!

We add raisins as well ; never heard of adding ketchup, but hey why not ! Great video!

Looks wonderful! Where do you get the deep pans? I can’t seem to find them.

Looks delish and thanks for the ketchup tip!

Really enjoy the video and great recipe

I’ve never heard of this dish until I bought a fancy tin of tuna that had some caponata in it. I loved it so much, I just had to find out how to make it. It didn’t have any eggplant but it did have butternut squash. I might try it out with eggplant.

Hi Giovanna, This recipe is very much the way that I make caponata except for the ketchup. I am surprised. Why not use tomato tomato paste. Also I add olives. Either green or black and add capers in brine and not add the vinegar. I know there are lots of ways of making this dish. Some add raisins or sultanas or pine nuts for crunch. Thanks I love your you tube channel.😊

I didn't have a chance to eat it back in Sicily but I made it once. It's an original, tasty dish.

Thank you

It looks like really Chunky Chutney to me. I bet it's beyond delicious! God Bless you! ♥

I love caponate

🌺oh my goodness looks delicious. Wont the skin on the eggplant make it bitter?

Of course, I make my caponata with a few different ingredients (doesn't everybody) but I LOVED the ketchup tip. Mille grazi

This is also known as , caponata alla giudia. This Sicilian dish is actually Jewish in origin. Sicility had a very large Jewish community before the Spanish inquisition (Damn Spaniards). Many Sicilian dishes have Jewish origins. The Eggplant was introduced to Sicily by the Jews.

My brinjal ended up cooked but rubbery.is it because i let them sit in the fridge for over a week and they were not so fresh when i used them?

BIG HEINZ SALUTES YOU! 😋

Thank you mam ❤️

I love my nonna, but I kinda wish you could be my nonna too. Greetings and lots of love from Palermo

Would you ever make a huge batch and can it?

Maravilha usar o ketchup

This dish...if you know...you KNOW!

We called this caponatina when I was growing up

One question... does it have to be red wine vinegar, or can I use Balsamic?

My Nana’s recipe uses pine nuts and green olives chopped instead of capers.

vary nice video

Hello. I am of Sicilian ancestry. My family made Caponata and I have the recipe...very similar to yours of course, and I love it. One thing that confuses me is that, I think, but I'm not sure, that some of my Sicilian grannies MAY have referred to this dish both as caponata but also perichio. Do you have any insight? Is this a name you may have heard? If yes, can give me and insight as to the origin, derivation, etymology, or historical background of the word perichio?

This channel should be called cooking with olive oil

I notice that garlic does not seem to be used in the Sicilian dishes. I’m not a fan of any sugar in my food, so I think I would used canned, diced tomatoes

No pignolia nuts or golden raisins. Red wine vinegar. I CAN DO WITH OUT THE RAISINS but I gotta have the red wine vinegar. But I do like your quicker version!

I'm not getting updates. What is going on ? I understand the House was flooded and repairs need doing. Are the Howard and Giavanna alright? Concerned🙏✌️💙😘

Wait you did not add sugar?

Un'altra ricetta siciliana magnifica. Credo che la caponata sia protetta dall'UNESCO come bene dell'umanità. Brava Nuccia

Nice clock! Are you Ragusana?! Beautiful.

It looks so delicious! But isn't that a lot of oil? I'm watching from South Korea.

Unfortunately I'm not cicelyan and I'm not even Italian but I don't know I felt a little upset of using ketchup I did it with my Italyan passion twist added basle rosemary combined with feta cheese and Parmigiano also some garlic. I hope it will be useful for anyone wanted to give it a try.❤

Viva Sicilia e magna Grecia

Okay lady, everyone's grandmother is rolling over in their grave watching you put ketchup into the dish🤣🤣🤣🤣

You didn't use olives and tomatoes. Is this receipt original?

You don't disgorge your aubergines?

Why do you rinse the on

I personally do not add ketchup to my caponata and I never will. But if you do….I get it. And it’s still caponata.

I combined Giovanna's recipe with this one: kzfaq.info/get/bejne/mbx4ipyVpp-naYU.html. Why? Because I believe it should contain a good amount of tomato sauce. And for God's sake, skip the Ketchup!! American ketchup has FAR too much sugar, and then she adds even MORE sugar! You don't need it, folks, and it's killing you! Easily substitute with Monk Fruit Sweetner, a much healthier ingredient. That said, I bought and used the imported, salted capers, and I totally embrace the order and manner in which she cooks it. Finally, letting it sit in the refrigerator overnight improves every aspect of this dish.

What about olives 🫒

Ketchup, you offended the Italian heritage 🤣

I'm the caponata police.... I heard there was a violation involving ketchup here.... 👮🚔

OMG! I was "ALL ABOARD" until the KETCHUP!.. No!!! Why not fresh plump tomatoes?

20 minutes for peppers? 20 minutes for eggplant? Seems kinda long.

Well very good . But I prefer to put real tomatoes and not ketch up.

Minghia! Really ketchup? Get thee some tomato paste

It looks really good but I’m scared of the ketchup 😂 please someone report back on the taste 🙏🏻🙏🏻

Lol, If you did that is Sicily with ketchup, You would be sleeping with the fishes like luca Brasi, It is so difficult to make your own as you call Ketchup? Fresh tomatoes, sugar , vinegar, salt , have some pride!

Stava andando bene finché non gli ha dato il tocco americano con il ketchup, che l'ha rovinato . Il sapore nel ketchup non sono le stesse della caponata.

You lost me at ketchup,😢