Serves 4-6 as Bar Bites

1. Preheat the broiler. Line a baking sheet with foil and lightly spritz with nonstick spray.

2. Stir together the tomatoes, barbecue sauce, and vinegar in a microwave-safe container. Partially cover (to prevent spattering) and microwave on High for 60 seconds, stirring halfway through, to soften the tomatoes.

3. Slice the eggplant into 1/2-inch thick rounds. Arrange the slices in a single layer on the baking sheet. Brush the oil on both sides of each slice. Broil 5 to 6 inches from the heat for 5 to 7 minutes, until the pieces are mostly cooked through and easily pierced with a fork, but not mushy.

4. Smear a bit of the sauce on each slice. Cover with the cheese, casually tearing the slices with your fingers to fit (pieces can overlap). Sprinkle with shallow over the cheese and top with pecan pieces.

5. Broil for 3 to 5 minutes more, until the cheese softens and gently melts (watch closely so the pecans don’t burn). If desired, garnish with fresh mint or basil, and serve.