Thai Green Curry Shrimp

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8 lime wedges, garnish

2 tablespoons vegetable oil

2 cups diced eggplant (1/2-inch dice)

1/2 cup chopped white onions

1 cup thinly sliced green bell peppers

2 teaspoons minced garlic

2 to 4 tablespoons Thai green curry paste, depending on desired degree of heat

6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest

2 tablespoons nam pla (Thai fish sauce)

1 (14-ounce) can unsweetened coconut milk

1 cup shrimp stock, fish stock or bottled clam juice

1 1/2 pounds medium shrimp, peeled and deveined

1/2 cup chopped Thai basil (if unavailable use 1/2 Italian basil, 1/2 mint)

1/4 teaspoon salt

Steamed white rice, accompaniment