Marinated aubergine linguine

I made this the other day. The recipe is from Vegan SA.

Aubergine Linguine

400g dried linguine
450g peeled and thinly sliced aubergines
2 tsp balsamic vinegar
150ml vegetable stock
150ml white wine vinegar
1 Sprig fresh oregano
3 Tbsp olive oil

Marinade:
2 Tbsp diced red pepper
2 Tbsp finely chopped roasted almonds
2 Tbsp chopped fresh oregano
Grated rind and juice from 1 orange
2 cloves crushed garlic
2 Tbsp lime juice
Salt and pepper
2 Tbsp extra virgin olive oil

• 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 the sprig of oregano, 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.