preheat oven to 425 degrees.

grease a 9-inch square or rectangular pan

Steam eggplant and tempeh for 10-15 minutes until eggplant is soft and translucent.

Heat oil in a large sauté or sauce pan and sauté celery and onions until soft. Add fennel seeds and vinegar, sauté for another minute. Add tomato sauce and cooked tempeh and eggplant. Simmer for 10 minutes. Add salt and pepper to taste.

Put mixture into greased pan. Stretch each biscuit and place on top of the mixture (if biscuits are not thin, they will not full cook through. The entire mixture should be covered by the biscuits. Bake for 15-20 minutes, until golden brown.