Instructions: In plastic bag, combine beef and 1 T + flour. Shake to coat. Spray Dutch oven with Pam. Add meat and chopped onion. Cook until brown and tender.

Drain any fat. Add potatoes, stewed tomatoes, tomato paste, 2 cups of water, bouillon, sugar, thyme, Worcestershire sauce and bay leaf. Bake or cook on top of stove, covered, at 350 F for 1 hour. Add eggplant, cover and bake for 30 minutes longer. Meanwhile, in large bowl, stir together flour and baking powder. Cut in margarine until like crumbs. Stir in 1/3 cup sour cream and skim milk. On lightly floured board, knead dough 8-10 times. Roll or pat to 1/2" thick. Cut with 2" biscuit cutter into 10-12 circles. Remove stew from oven or stove top. Increase temperature to 425 F. Discard bay leaf. Combine 1/3 cup sour cream and flour. Stir into stew.

Brush biscuits with milk. Sprinkle with sesame seeds. Arrange on top of meat. Bake, uncovered, for 20-25 minutes until golden. Can dust with thyme. Last step with biscuits on top, must be done in oven.

NOTES :

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