Parboil potatoes, slit them into very thin slices, keep aside.
Cut capsicum and tomatoes into very thin slices, keep aside.
Slit brinjals in half lengthwise. Remove stems.
Sprinkle them with salt and pepper.
Apply a little butter to your palms.
Rub gently with hand to coat all over with butter,salt and pepper.
Keep aside for 5-7 minutes.
For pouring sauce:
Mix all ingredients in a heavy deep pan.
Cook, stirring conitnuously, till a thick creamy sauce is obtained.
Keep aside.
To proceed:
Place one slice of brinjal.
Arrange slices of tomato, capsicum, potato over it.
Sprinkle salt, chilli powder and a little cheese.
Repeat for all brinjals.
Tie each with some twine, arrange in an ovenproof shallow dish.
Bake in hot oven (250oC) for 5 minutes or till tender.
Carefully remove strings.
Pour sauce over brinjals, saving some for garnishing.
Sprinkle remaining cheese all over.
Bake again in hot oven at same temperature till cheese has melted.