Rice Noodles with Eggplant, Tomato and Thyme

In a skillet, sauté the diced eggplant in olive oil.

When they are golden brown, add the finely chopped tomatoes and honey and stir until well combined.

Season with thyme, salt and pepper to taste and let it cook for 5 to 7 minutes over medium heat. Stir occasionally and gradually add the water to undo the tomatoes. Reserve.

In the meantime, put a large saucepan of water, salt and a bay leaf on the heat and bring to a boil. Disconnect. Add the rice noodles, and stir until soft.

Remove the noodles from the water and add to the eggplant sauce.

Before serving, add a little ground pepper.