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Stir-fry the eggplant: Place a tablespoon of vegetable oil in a wok or deep pan over high heat. Add eggplant pieces and stir-fry until skin becomes lightly brown and blistered, and the eggplant insides begin to soften and get a slight sear, about 3 to 4 minutes. The eggplant will absorb the oil, if some of the eggplant pieces don't get any, add a little more oil. Remove from heat and set aside in a bowl.
Heat the curry paste, add half of the coconut milk: Place another tablespoon of vegetable oil in the wok heat over medium heat. Add the curry paste—be careful, as it will cause the oil to spit—and saute over medium heat until fragrant, about 20 to 30 seconds. Add half of the coconut milk and mix, simmer for 2 to 3 minutes.
Add the lemongrass, makrut, fish sauce, brown sugar, and remaining coconut milk: Bring the mixture to a boil.
Add the bamboo shoots, cooked eggplant, and bell pepper: Cook for 4 to 5 minutes until all ingredients are softened a bit.
Stir in the basil and chilies and remove from heat: Serve over rice with lime wedges on the side.