1. Parboil potatoes, slit them into very thin slices, keep aside.
2. Cut capsicum and tomatoes into very thin slices, keep aside.
3. Slit brinjals in half lengthwise. Remove stems.
4. Sprinkle them with salt and pepper.
5. Apply a little butter to your palms.
6. Rub gently with hand to coat all over with butter,salt and pepper.
7. Keep aside for 5-7 minutes.

For pouring sauce:

1. Mix all ingredients in a heavy deep pan.
2. Cook, stirring conitnuously, till a thick creamy sauce is obtained.
3. Keep aside.

To proceed:

1. Place one slice of brinjal.
2. Arrange slices of tomato, capsicum, potato over it.
3. Sprinkle salt, chilli powder and a little cheese.
4. Repeat for all brinjals.
5. Tie each with some twine, arrange in an ovenproof shallow dish.
6. Bake in hot oven (250^oC) for 5 minutes or till tender.
7. Carefully remove strings.
8. Pour sauce over brinjals, saving some for garnishing.
9. Sprinkle remaining cheese all over.
10. Bake again in hot oven at same temperature till cheese has melted.

To serve:

1. Pick out one brinjal in individual plate.
2. Pour some of the sauce over it.
3. Accompany with a slice of wheat bread and garlic butter.
4. Serve immediately.

Making time: 30 minutes
Makes: 6 hotdogs
Shelflife: After pouring sauce, can be refrigerated for 4-5 hours. After final baking, serve fresh. Nutritive values per hot dog

Protein: 11.2gms Fat:17.32gms Minerals: 2.22gms Fiber: 1.44gms Carbohydrate: 17.8gms Energy:271.2kcal