Put the eggs in a saucepan to cook for about 10 or 12 minutes. Cool, peel, split in half (from tip to tip) and separate the yolks.
Roast the peppers and aubergines. Cool, peel and separate into strips.
Put the tuna in a large bowl. Drain the oil. Add the 4 egg yolks and some strips and red pepper, chopped. Pour 2 tablespoons mayonnaise and knead everything, with a fork.
Once the pasta is done, fill the egg whites, a little overcooked. Add a little mayonnaise over and grate the 4 yolks, which you have reserved, above the stuffed eggs.
Cover the plate with the pepper and the eggplant. Place in the middle 4 of the elaborated eggs.
They can be prepared in advance and keep in the fridge for a while. It's a good summer dish.