Cut the eggplant into thin slices lengthwise, brush them lightly with sunflower oil and bake in a Teflon pan, electric pan or grill pan as to soften. Cook the couscous-Kusa in salted water, pour it with cold water and drain nice in a colander. Cut the ham, the crab sticks, cheese and the feta cheese into small pieces. Put the cous-Kusa into a bowl, add chopped products, tomato sauce, eggs and spices and mix good . If necessary add salt, but keep in mind that dairy products and savory ham. Grease a terrine (form) with oil and arrange on walls baked eggplant. Pour the filling, seal, wrap with eggplant, lightly brush with oil and sprinkle with breadcrumbs. Turn terrine with foil and place in preheated oven to 180-190C degrees bake for 30-40 minutes. Finished slightly chilled terrine contact in a suitable dish, slice and serve with for the season or garnish topped with tomato sauce. Preparation of tomato sauce: Cut in a saucepan on in large pieces domatito, garlic chopped, add water, basil and oregano and bring to the boil. After boil 15 minutes strain through a colander, discard the water that is released and blend the cooked tomatoes. In a suitable pot put the oil and gently heat, add the tomatoes and blend bring to a boil - add, sugar, vinegar, pepper and salt and mix until desired consistency, you can leave it on rare or to thicken as chutney. Sosa is suitable for peppers, spaghetti, lasagna and more. * The dish can be prepared vegan - no ham and crab rolls. Also can put half the stuffing, to order the eggplant a row (if left or peppers) and dosipete remaining stuffing. My idea of ​​you fantasy.