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Stir, then cover with a lid and cook in the oven until tender, stirring occasionally.
Stir, then drain.
Stir, then remove from heat.
Stir, then season with salt.
Stir, then leave to cool down completely.
Stir, then add 8 cups water.
Stir, then add the drained eggplant.
Stir then add the peas and carrots.
Stir, then let it sit while you make the caramel.
Add lime juice, stir, then pour sauce over shrimp.
Stir, then pour the mixture back into the saucepan.
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