Preheat oven to 375°F. Finely dice gizzards, heart, and liver, then combine with sausage in skillet on high heat until meat begins to pop. In a separate skillet, brown onion, celery, and peppers until tender. Add garlic and continue cooking for two minutes, then add eggplant and cook until tender. Layer vegetables on bottom of a skillet. In a separate skillet, sauté rice, adding peanut oil as needed, until lightly brown. Then layer rice over vegetables and top with meat. In a saucepan, reduce wine to a quarter cup. Add stock, half of the tomato purée, herbs, and spices. Bring to a boil, then gently pour over rice. Deglaze pan with remaining tomato purée, then add to rice. Cover skillet tightly with foil and bake for one hour.