Fry the potatoes and eggplant in hot oil with the hot chili pepper. Remove and drain on paper towels.

Sauté the gizzards in 3 tablespoons of the frying oil. Add 1/2 cup water (about 120 ml) and cook until absorbed. Add the chicken livers and cook until they change color.

Add the onion and sauté, then add the hot chili pepper and garlic and sauté again. Pour in the vinegar to deglaze.

Add the tomato paste and sauté, then pour in the tomato juice and cook until the sauce thickens slightly.