Drain the oil from the canned tuna using a strainer or a specialized tool.

Cut the eggplants lengthwise into halves and then slice into half-moon shapes. Slice the onion into thin strips, and finely chop the chili peppers and green onion.

Mix 2 tbsp of cornstarch with 1/2 mug of water and stir well to create a slurry.

Heat a pan over medium heat and stir-fry the onion until it becomes translucent. Add the eggplant and continue to stir-fry until partially cooked.

Add the drained tuna to the pan and stir-fry with the vegetables.

Add the oyster sauce, soy sauce, and corn syrup to the pan and stir well. Once almost cooked, pour in the cornstarch slurry.