Put the vegetable stock, white wine vinegar and balsamic vinegar into a saucepan and bring to the boil over a low heat. Add 2 tablespoons of the olive oil and 30 ml origanum, and simmer gently for 1 minute.
Add the aubergine slices, remove from the heat and set aside for 10 minutes.
Meanwhile, make the marinade: combine the marinade ingredients in a large bowl and season with salt and pepper.
Carefully remove the aubergine from the saucepan with a draining spoon, and drain well. Add the aubergine slices to the marinade, mixing well to coat. Cover with clingfilm and set aside in the fridge for about 12 hours.
Cook the pasta. Drain thoroughly and toss with the remaining oil while still warm. Arrange the pasta on a serving plate with the aubergine slices and marinade, and serve immediately.