Cut the poultry liver into bite-sized pieces, if possible without delay, and sprinkle with a little flour on all sides. Heat the fat in a pan, fry the liver pieces briefly at high temperature until they are well browned, remove carefully with a spatula, season with salt and pepper and keep warm.
Cut peeled shallots into small cubes, peel and chop garlic cloves, sauté both in the drippings. Add white wine and cook until the liquid has almost evaporated.
In the meantime, blanch the tomatoes briefly in boiling water, rinse, peel off the skin, remove the stalk, cut the tomatoes in half and remove the seeds. Cut the flesh into cubes and add to shallots and garlic form. Mix in paradeis pulp and finely weighed rosemary needles and pour in chicken soup. Cover and simmer on low heat for about 25 minutes.
In the meantime, cut the melanzani lengthwise into 4 slices, rubbing them on both sides with salt and pepper. Heat 2 tablespoons olive oil in a frying pan and brown the melanzani slices well on both sides over medium heat. Stir finely chopped basil and sage into the now heavily thickened tomato sauce. Season the sauce with salt and freshly ground pepper to taste.
Warm the liver pieces in the sauce and round off the sauce with a dash of olive oil. Serve the liver pieces on a plate.
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