Isombe (rwandan Cassava Leaves with Eggplant)

Ingredients

• 2 bunches cassava leaves
• 1 medium eggplant
• 1 onion
• 2 cloves garlic
• 2 tablespoons vegetable oil
• 1 tomato
• 1 cup water

Steps

1. Remove the tough stems from the cassava leaves.
2. Wash them thoroughly under running water.
3. Chop the leaves into smaller pieces.
4. In a large pot, heat the vegetable oil over medium heat.
5. Add the chopped onion and minced garlic.
6. Sauté until the onion is translucent and fragrant.
7. Add the diced eggplant to the pot.
8. Cook for about 5 minutes, until slightly softened.
9. Add the chopped cassava leaves and diced tomato to the pot.
10. Stir well to combine all the ingredients.
11. Pour in the water.
12. Season with salt to taste.
13. Stir again to ensure even distribution of the ingredients.
14. Reduce the heat to low.
15. Cover the pot.
16. Let the mixture simmer for about 1 hour, or until the cassava leaves are tender and cooked through.
17. Stir occasionally during cooking.
18. Add more water if necessary to prevent sticking and to achieve the desired consistency.
19. Taste.
20. Adjust the seasoning if needed, adding more salt or other spices according to your preference.
21. Remove the pot from the heat.
22. Let the isombe rest for a few minutes before serving.