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TOMATOES:.
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Slice tomatoes in half the long way, remove seeds.
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Brush both sides with oil, place on cookie sheet.
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In a bowl, mix sugar, thyme, oregano, salt and sprinkle on tomatoes.
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Bake at 130F 4 - 5 hours.
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Remove skin, dice half of them about 1/2 inch.
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Set aside the rest for the sauce.
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CRUST:.
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Put flour in bowl.
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Beat eggs with oil and water.
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Add to flour and mix well.
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Add more eggs one at a time if needed until pie-like dough forms.
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Blend in diced tomatoes, olives, scallions.
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Separate into 2 pieces.
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About 3/4 to line pan and 1/4 to cover.
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Oil 13x9x2 pan lightly.
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Roll out dough on well floured surface to about 1/4 inch and line pan.
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Cover pan and remaining dough with towel to keep from drying out.
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FILLING:.
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Preheat oven to 350F.
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In medium pan bring broth and butter to just a boil.
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Remove from heat, stir in couscous and cover for 5 minutes.
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Put couscous in large bowl to cool to room temperature.
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Put oil in heated pan, add garlic and eggplant.
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Sprinkle on a pinch of salt and pepper.
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Saute for 6 minutes, stirring.
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Let cool.
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Mix oregano, thyme, basil, salt, pepper in couscous.
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Mix in grated cheese, scallions, eggplant and shrimp.
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Beat eggs and sir well into mixture.
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Pour into crust line pan.
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Cover with top crust and seal around edges with a fork.
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Cut 3-4 1-inch slits on top.
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Bake about 1 hour.
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Crust will brown and pull away from sides.
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Can be served warm or cold.
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We liked it cold.
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Serve in slices.
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SAUCE:.
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Put remaining tomatoes in blender and process to a sauce.
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Add a little olive oil if needed.
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Serve with a spoon to be drizzled on a slice.
