Heat the oven to 425°F.

• Remove the stem and cut the eggplant on a diagonal into ½-inch-thick slices. In a colander, generously sprinkle the eggplant slices all over with salt. Let stand for 5 minutes. Rinse and pat dry.
• Pat the chicken dry with paper towels. Season all over with salt, pepper, then rub lightly with olive oil.

On a lightly oiled sheet pan, arrange the chicken skin-side up. On the same pan, arrange the eggplant slices in an even layer. Roast until the chicken is cooked through and the eggplant is tender and browned, 18 to 20 minutes. Remove from the heat and let rest. While the chicken and the eggplant cook, make the eggplant-melon salad.

• Cut the rind off the canteloupe, cut the flesh into quarters, then into ¼-inch-thick slices.
• Pick and coarsely chop the mint leaves; discard the stems.

In a small bowl, combine the balsamic vinegar with 1 to 2 tablespoons oil.
In a mixing bowl, combine the cantaloupe, eggplant, olives, and mint. Add as much balsamic vinaigrette as you like and toss to coat.

Transfer the chicken breasts and melon-eggplant salad to individual plates. Sprinkle with the sumac and serve.

The easiest way to peel a cantaloupe is to cut it in half first and then set it on a cutting board, cut side down and cut off the peel with a knife.