Bring a 3-quart pot of water seasoned with 1 tablespoon salt to a boil.
Bring a large pot of water with 1 tablespoon salt to rolling boil.
Fill a large stockpot three-quarters full of water, and add 1 tablespoon salt.
Bring 6 quarts of water to boil, and add 1 tablespoon salt.
Sprinkle the eggplant with 1 tablespoon salt and drain in a colander for 30 minutes.
Season with 1 tablespoon salt and pepper to taste.
Add 1 tablespoon salt, 2 teaspoons pepper and cinnamon.
Place shrimp in colander and toss with 1 tablespoon salt.
Add the bay leaves and 1 tablespoon salt and cover with cold water.
Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.
