For the bulgur, bring the vegetable broth to a boil. In another pot, heat the olive oil, cut the shallot into thin cubes and cook in oil. Add the bulgur, cook briefly, pour in the broth and let soak for 10-15 minutes, until the liquid is absorbed.

Meanwhile, cut the cherry tomatoes into quarters and remove the stems. Peel the onions and cut into eighths. Heat a little olive oil and sauté the onions until translucent. Add the tomatoes and continue cooking for 1-2 minutes. Pour in red wine and vegetable broth as needed and simmer until the vegetables are tender but still have some bite.

The last two minutes, finely chop half the basil and add with the capers (without liquid). As desired to thicken the vegetables slightly, mix the cornstarch with a little cold water (or wine), stir in and bring to a boil once. Season with salt and sugar to round off the vegetables.