For the sauce - onions and garlic peel and finely chop.
In a frying pan, heat a couple of tablespoons of olive oil and simmer in it onions and half garlic until transparent for 5 minutes.
Pepper remove seeds and finely chop, add to pan, saute together for 5 minutes.
With tomatoes remove the skin (for this they need to pierce with a fork and scalded with boiling water).
Beat tomatoes in a blender with chili pepper (or finely chop) and add them to the pan with garlic onion. Put the Bay leaf, thyme and parsley. Boil over medium heat for 10 minutes.
Salt, pepper, remove Bay leaf and cool.
While preparing the sauce, cut the remaining vegetables into thin slices: tomatoes, eggplants and zucchini.
Coat eggplant with olive oil, spread on a baking sheet and bake at 200*C for 20 minutes.
For the dough-in a bowl pour vegetable oil and beer, salt, add flour and knead the soft dough.
Once the dough has gathered into the ball, it is ready to use.
On a baking tray laid with baking paper and mash with your fingers the dough into a circle with a thickness of 3-4 cm.
The edges of the dough knead (width of about 2 cm), so they were thinner than the middle.
Spread the sauce on the dough without going over the edges.
Lay out, alternating, slices of vegetables on the sauce so that they form a spiral - from the middle to the edges of the dough.
Sprinkle with the remains of chopped garlic, salt and pepper.
Lift the edges of the dough, covering their filling.
Sprinkle the vegetables with olive oil and place in a preheated 180*C oven for 45 minutes.