Plump Udon Noodles in Thai Green Curry with Eggplant

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1/2 cup fresh basil leaves

1/2 cup fresh cilantro leaves

3/4 cup coconut milk

2 tablespoons fish sauce

2 tablespoons soy sauce

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon raw sugar 

4 cloves garlic

1 green Thai chile

One 1-inch knob fresh ginger, peeled

1 stalk lemongrass, tough outer layers removed, sliced

Juice of 1 lime

1 shallot, halved

Freshly cracked black pepper

2 tablespoons canola oil

4 cups organic chicken or vegetable stock

2 fresh kaffir lime leaves

1 yellow bell pepper, seeded and diced

1 Chinese eggplant, diced

1 pound buckwheat udon noodles

Salt