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.