I tried to celebrate World Vegetarian Day on October 1. I really, really tried. I had found a recipe for “smoked eggplant” in an Indian cookbook and chalked it up to kismet that I had all the ingredients in the pantry. I roasted the eggplants whole on the grill, then peeled the charred skin away and cut it up in cubes. I sautéed onions, garlic, chiles and added some warming spices. The kitchen smelled amazing! And then I tasted it. It tasted like poison–acrid and so bitter! I tried to zhoosh it up with some coconut milk and fresh lime juice, but it would not budge and remained wholly inedible.  There was no saving it, and so we ate chicken…on World Vegetarian Day.  I hate when that happens. Eggplant disasters aside, I am no stranger to vegetarian cooking and I’ve been a vegetarian and a vegan at different points in my life. So, with October being Vegetarian Awareness Month, I want to be mindful of incorporating more meatless meals into our weekly rotation. Let me be completely honest–I won’t be …