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.