Sift the flour, add the egg, the oil, salt and constant stirring pour water. Messi until a soft and elastic dough was allowed to rest for 20 minutes. Eggs are cooked stuffing. Eggplant cut into slices, add salt and leave to drain, then rinse, dry, rolled in flour and fry in hot sunflower oil 2 minutes on each side. Onions and peppers are finely chopped and fry in hot sunflower oil for 3-4 minutes. Once softened add the tomatoes cut into cubes, salt, sugar and bay leaf. Stews no more than 2-3 minutes. The dough is divided into 4 balls. Two of these were rolled into thin sheets, larger than the tray which will be baked. Grease the tin with sunflower oil, placed 1 crust smeared with sunflower oil and put it on the other crust and ends left hanging side. Then place the order eggplants, cut into rings of order eggs, pour the sauce, put a layer of cheese, diced eggplant and back row. The other two rolled wafers. The filling is covered with one, smeared with sunflower oil and put the other crust. The ends are cut and sealed by pressing with a fork on the edge of the tray. Spread thoroughly with beaten egg and bake in a preheated oven.