Soak the well cleaned livers in the white wine for at least 30 min., best if overnight. Then rinse and dry them with paper towels, cut into halves.
Chop the onions into crescents, the peppers into strips. Blanch the tomatoes in hot water, then peel.
Braise the livers in 1-2 tbsp oil about 5 min. under a lid, then remove lid and leave on low heat until semi-cooked, then take out. Saute the onions in the oil for a few min. Add the mushrooms and peppers, after 3-4 min. add the tomatoes, white wine and spices.
Stir the products, return the livers to pot and cook the dish on low heat until it's left in oil only. Before serving, sprinkle with finely chopped parsley.