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Cut the eggplants lengthwise in halves. Then cut diagonally into about ¼-inch thick slices. Thinly slice the onion, and slice the chili peppers diagonally. Mix the soy sauce, rice wine, and corn syrup (or sugar) in a small ball.
Heat a pan with 1 tablespoon of cooking oil over medium high heat. Add the onion, garlic, and ginger, and stir-fry until fragrant. Add the eggplants and stir-fry, for a minute or two until they start to soften.
Stir in the sauce mix, and then add the peppers.
Continue to stir-fry until the eggplants are well coated with the seasoning and the chili peppers are slightly wilted. Season with salt and pepper to taste. Turn the heat off. Drizzle the sesame oil over and mix well again. Sprinkle with the sesame seeds to serve.