RSC #7 June 2005. It took me a few days of tweaking for this one. I tried it as little individual pies and then as one big pie and I liked the big pie better. If you want to make more tomatoes then I have listed, they can be stored in olive oil in an airtight jar and refrigerated. You'll love the flavor of them. You can use larger shrimp, but they should be chopped up a little. Use a pan 9x13x2, lightly oiled. The crust and filling don't need to come to the top of the pan. When you place the cover crust on just seal with a fork. Cooking time does not include 4 hour baking time for tomatoes. Or you can buy sun dried tomatoes.
TOMATOES FOR CRUST AND SAUCE
- 6 roma tomatoes (divided)
- 2 tablespoons olive oil
- 2 teaspoons sugar
- 2 teaspoons thyme
- 2 teaspoons oregano
- 1⁄2 teaspoon salt
- 3 1⁄2 cups all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 1⁄4 cup scallion (green part, slice thin)
- 1⁄2 cup kalamata olive (sliced)
- 4 eggs
- 1 1⁄2 cups couscous
- 1 1⁄2 cups chicken broth
- 3 tablespoons butter
- 1⁄4 teaspoon salt
- 1 lb baby shrimp (fresh or frozen, shell & tail removed, cooked)
- 2 cups eggplants (diced to 1/2 inch)
- 2 tablespoons olive oil
- 2 teaspoons garlic (minced)
- 1⁄2 lb parmesan cheese (grated)
- 1⁄2 cup scallion (sliced thin starting from white part)
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon basil
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 5 eggs
- Slice tomatoes in half the long way, remove seeds.
- Brush both sides with oil, place on cookie sheet.
- In a bowl, mix sugar, thyme, oregano, salt and sprinkle on tomatoes.
- Bake at 130°F 4 - 5 hours.
- Remove skin, dice half of them about 1/2 inch.
- Set aside the rest for the sauce.
- Put flour in bowl.
- Beat eggs with oil and water. Add to flour and mix well.
- Add more eggs one at a time if needed until pie-like dough forms.
- Blend in diced tomatoes, olives, scallions.
- Separate into 2 pieces. About 3/4 to line pan and 1/4 to cover.
- Oil 13x9x2 pan lightly.
- Roll out dough on well floured surface to about 1/4 inch and line pan.
- Cover pan and remaining dough with towel to keep from drying out.
- Preheat oven to 350°F.
- In medium pan bring broth and butter to just a boil.
- Remove from heat, stir in couscous and cover for 5 minutes.
- Put couscous in large bowl to cool to room temperature.
- Put oil in heated pan, add garlic and eggplant.
- Sprinkle on a pinch of salt and pepper.
- Sauté for 6 minutes, stirring. Let cool.
- Mix oregano, thyme, basil, salt, pepper in couscous.
- Mix in grated cheese, scallions, eggplant and shrimp.
- Beat eggs and sir well into mixture.
- Pour into crust line pan.
- Cover with top crust and seal around edges with a fork.
- Cut 3-4 1-inch slits on top.
- Bake about 1 hour. Crust will brown and pull away from sides.
- Can be served warm or cold. We liked it cold.
- Serve in slices.
- Put remaining tomatoes in blender and process to a sauce. Add a little olive oil if needed.
- Serve with a spoon to be drizzled on a slice.