I checked this recipe against my Italian cookbook and they were almost identical, except my cookbook calls for 1 tsp of sugar, not 1/4 cup as this recipe does. So, since the other reviewers thought it too sweet, I went with the 1 tsp. Otherwise, I pretty much followed the recipe (I also cut back on the olives, since we think Kalamata olives are very strong). The resulting capanota was excellent. We served them on water crackers.
Since other reviewers thought this was too sweet I reduced the sugar to 1 t. and also added a little cumin and red pepper for a little more zip.
Was much too sweet with suggested sugar. Tried to add more vinegar. It was then very strongly sweet and sour. I think I simply prefer ratatouielle.