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1
Combine meat and 1 Tbsp.
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2
of the flour in a plastic bag; shake to coat meat.
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3
Spray a cool Dutch oven with nonstick coating; heat over medium heat.
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4
Add in meat and onion; cook till meat is brown.
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5
Drain off fat.
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6
Add in potatoes, undrained tomatoes, tomato paste, bouillon granules, sugar, thyme,Worcestershire sauce, and bay leaf.
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7
Stir in 2 1/2 c. water.
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8
Bake, covered, in a 350' oven for 1 hour.
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9
Add in eggplant.
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10
Cover and bake for 30 min more.
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11
Meanwhile, prepare Lowfat sour cream Biscuits.
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12
Remove stew from oven; increase oven temperature to 425'.
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13
Throw away bay leaf.
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14
Combine lowfat sour cream and remaining I Tbsp.
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15
flour; stir into stew.
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16
Brush biscuits with lowfat milk.
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17
Sprinkle with sesame seed, if you like.
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18
Arrange biscuits atop stew.
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19
Bake, uncovered, for 20 to 25 min or possibly till biscuits are golden brown.
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20
Lowfat sour cream Biscuits: Stir together 1 1/4 c. all-purpose flour and 1 1/2 tsp.
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21
baking pwdr Cut in 1/4 c. margarine or possibly butter till mix resembles coarse crumbs.
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22
Stir in 1/3 c. reduced fat dairy lowfat sour cream and 1/4 c. skim lowfat milk.
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23
Knead dough on a lightly floured surface 8 to 10 times.
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24
Roll or possibly pat to 1/2-inch thickness.
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25
Cut dough into circles with a 2-inch biscuit cutter.
