3/4  to 1 lb.      boneless beef top round steak -- in 1/2" cubes
   1      tablespoon    flour
   1      cup           chopped onions
   3      medium        potatoes -- cubed
  14 1/2  ounce can     Italian stewed tomatoes -- undrained
   2      to 3 ounces   tomato paste -- 1/3 cup
   2      cups          water
   2      teaspoons     instant beef bouillon granules
   1      tablespoon    sugar
     1/2  teaspoon      dried thyme
   1      teaspoon      Worcestershire sauce
   1                    bay leaf
   1      cup           eggplant -- peeled/cubed
   1 1/4  cups          flour
     1/2  teaspoon      baking powder
     1/4  cup           margarine
     1/3  cup           low-fat sour cream
     1/4  cup           skim milk
     1/3  cup           low fat sour cream
   1      tablespoon    flour
   2      teaspoons     milk
   1      teaspoon      sesame seeds
                        thyme
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 350B0 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 425B0. 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. 
MC formatting by bobbi744@sojourn.com