1 sm Eggplant, peeled, halved -- lengthwise & cut into 1/4 -- inch slices 3 md Yellow squash, prepared same -- as above Salt Vegetable oil for frying Taratour, see recipe Pitas cut into wedges Lightly salt both sides of eggplant & squash slices. Layer them on paper towels & cover with another layer of paper towels. Set aside for an hour to drain. Pour oil to a depth of 1/4" in a heavy skillet & heat till hot but not smoking. Working in batches, add egplant & squash & fry over medium heat till golden brown. Remove & drain on paper towels. Add more oil if necessary. Arrange eggplant & squash on on a serving platter & lace with taratour. Surround with pita wedges.
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