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.