Instructions

1. 1
   Remove the tough stems from the cassava leaves, and wash them thoroughly under running water. Chop the leaves into smaller pieces.
2. 2
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
3. 3
   Add the diced eggplant to the pot and cook for about 5 minutes, until slightly softened.
4. 4
   Add the chopped cassava leaves and diced tomato to the pot. Stir well to combine all the ingredients.
5. 5
   Pour in the water and season with salt to taste. Stir again to ensure even distribution of the ingredients.
6. 6
   Reduce the heat to low, cover the pot, and let the mixture simmer for about 1 hour, or until the cassava leaves are tender and cooked through.
7. 7
   Stir occasionally during cooking, and add more water if necessary to prevent sticking and to achieve the desired consistency.
8. 8
   Taste and adjust the seasoning if needed, adding more salt or other spices according to your preference.
9. 9
   Remove the pot from the heat and let the isombe rest for a few minutes before serving.