Jungle Curry with Pork and Thai Eggplant

Name: Jungle Curry with Pork and Thai Eggplant
Ingredients: 1 lb Thai apple eggplants (see cooks' note, below); 2 tablespoons to 1/4 cup vegetable oil; 1/4 to 1/2 cup Thai red curry paste; 1 1/2 lb pork tenderloin, halved lengthwise, then sliced crosswise 1/4 inch thick; 1/3 cup julienne strips peeled fresh or frozen grachai (lesser galangal or wild ginger; thawed if frozen) or drained bottled grachai, rinsed, or ginger; 3 oz Chinese long beans or green beans, cut into 1-inch pieces; 8 canned baby corn, rinsed, drained, and halved lengthwise; 1 1/2 cups Thai chicken stock; 3 tablespoons nam pla (Asian fish sauce; preferably Thai); 5 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot); 1 fresh chee fah chile or 2 red jalapeño chiles, thinly sliced crosswise and seeds discarded; 1/4 teaspoon salt; 1 cup loosely packed bai grapao (holy basil leaves); Accompaniment: Thai pickled garlic (gratiam dong); a large (6-qt) wok