Pita Sandwich with Eggplant and Walnut Sauce

• 2 tablespoons light olive or peanut oil
• 1 Japanese eggplant, sliced diagonally just less than ½

Heat the oil in a skillet just large enough to hold the eggplant, add the slices, and quickly turn them over so that both sides absorb the oil. Fry over medium heat until the eggplant has begun to color, then turn the slices over and cook until the second side is nicely browned and the eggplant is tender. If necessary, add a little more oil to cook the second side. When done, remove the eggplan