Massaman Curry with Eggplant and Broccoli Recipe

Name: Massaman Curry with Eggplant and Broccoli Recipe
Ingredients: 1 (13 ounce) can coconut milk; 1/4 cup massaman curry paste (I use Maesri brand); 1 pound Thai or Japanese eggplant, ends trimmed, cut into 1/2-inch cubes; 6 ounces Yukon gold potatoes (about 1 medium), peeled, cut into 1/2-inch cubes; 2 tablespoons brown sugar; 3 tablespoons fish sauce, or to taste; 8 ounces broccoli, ends trimmed, florets cut in half; 2 tablespoons juice from about 2 limes; Handful fresh basil leaves; Steamed white or jasmine rice, for serving