1.   Drain tomato quarters, reserving oil and rosemary, and lean them against endive leaves.

2.   Drain tomatoes and add to pot, along with Worcestershire sauce and garlic, keeping lid closed as much as possible.

3.   Drain tomatoes, reserving juice, and coarsely chop tomatoes.

4.   Drain tomatoes and set aside.

5.   Drain the tomatoes and add them to the pot, along with the Worcestershire and garlic, keeping the lid closed as much as possible.

6.   In bowl of food processor fitted with a metal blade, puree eggplant and drained tomatoes.

7.   Put the garlic, jalapeno, goat cheese, spinach and drained tomatoes in food processor and puree.