Ingredients:

8 vine-ripened plum tomatoes
Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 teaspoon tumeric
1 large bulb fennel, cut into 8 wedges
8 baby artichokes, trimmed and halved
1 large Japanese eggplant, cut into 2-inch pieces

Vegetable Paella