Make the Eggplant:

• Wash the eggplant and trim the ends. Cut the eggplant into 1/4″ dice.
• Place a heavy bottomed saute pan over medium heat.
• When hot add the oil, then the garlic. Saute until the garlic  just starts to give off it’s aroma.
• Add the eggplant, stir to coat with the oil. Sprinkle in the salt. Lower the heat and cover. Let cook for about 10 minutes, checking and stirring a couple of times. If you need to add a little water to the pan to keep the eggplant from sticking that is OK.
• After 10 minutes stir in the dried cranberries. Keep on low, being sure that it doesn’t dry out.

Make the grits

• While the eggplant is cooking bring the water and salt to a boil.
• Add the grits, stir and reduce the heat to medium.
• When the grits have thickened add the butter, stir to melt. Cover and set aside.
• Just before serving stir in the basil

Cook the fish

• Wrap each fillet in a piece of prosciutto
• Spray the rack with cooking spray and place the wrapped fish on the rack in the middle of the air fryer.
• Cook on “fish” or at 390 for 10 minutes, turning once halfway through cooking

To Serve

• Place the grits on the plate.
• Stir half of the pine nuts into the eggplant mixture and put half of the eggplant on each plate
• Top with a wrapped fillet.
• Sprinkle with the remaining pine nuts and chopped basil