Set your crockpot to the sear setting and pour in the olive oil. Add the chopped onion and 1 tsp of salt. Sauté until the onions soften, about 3-4 minutes.

Stir in the minced garlic and cook for an additional 2 minutes until fragrant.

Add the ground beef, breaking it into chunks as you go. Season with another 1/2 tsp of salt. Brown it for about 5-6 minutes until well-cooked.

If short on time, you can skip browning and add the beef raw in the next step—just mix well while cooking.

Stir in the tomato paste, letting it coat the onion and beef mixture. Cook for about 5 minutes until the paste darkens a shade and starts smelling fragrant.

If using, add the diced eggplant, then pour in the crushed or diced tomatoes. Stir well to combine and adjust seasoning with extra salt as needed.

Close the lid and cook on high for 4 hours or low for 6 hours.

Before serving, taste the sauce and add more salt by pinches until it shines in flavor.