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Why Interest Rates Matter for Canadians

Interest rates are the single most powerful lever in Canada's economy.  When the Bank of Canada adjusts its policy rate, the effects reach every household—from the cost of carrying a mortgage to the return on a savings account. With rates currently at 2.25% and significant uncertainty ahead, understanding how rates work has never been more important for your finances. What Is the Bank of Canada's Policy Rate? The Bank of Canada sets the overnight policy rate—the interest rate at which major banks lend money to each other. This rate serves as a benchmark that influences borrowing and lending costs across the entire economy. When the Bank raises or lowers this rate, commercial banks adjust their prime rates accordingly, which directly affects the rates you pay on mortgages, lines of credit, and other loans. The Bank's primary goal is to keep inflation near its 2% target. When inflation runs too hot, the Bank raises rates to cool spending. When the economy slows, it cuts rates...
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Ratatouille

 


Ratatouille is the perfect way to make the most of summer produce. This classic French stew turns basic vegetables into something deeply flavorful.

 Ingredients

  • 1 large eggplant
  • 2 medium zucchini
  • 1 medium yellow onion
  • 1 yellow bell pepper
  • 5 large garlic cloves
  • 5 large vine-ripened tomatoes (with juices)
  • 1 tbsp tomato paste
  • 2 tsp fresh thyme
  • ¾ tsp salt (plus more to taste)
  • ¾ tsp sugar
  • ¼ tsp crushed red pepper flakes (optional)
  • 3 tbsp fresh basil
  • 6 tbsp extra virgin olive oil

Instructions

  1. Cook the Eggplant: Heat 3 tbsp oil in a large pan over medium heat. Add eggplant and ¼ tsp salt. Cook until soft and browned (10–12 min). Set aside.
  2. Cook the Zucchini: Add 1 tbsp oil to the same pan. Cook zucchini until tender-crisp (3–4 min). Season with ¼ tsp salt. Set aside.
  3. Make the Sauce: Add 2 tbsp oil to the pan. Sauté onion and bell pepper for 5 min. Add garlic and cook 3 min more. Stir in tomatoes, tomato paste, thyme, sugar, red pepper flakes, and ¾ tsp salt. Simmer 8–10 min.
  4. Combine: Add eggplant to the sauce and simmer 10 min. Add zucchini and cook 1–2 min more.
  5. Finish: Adjust seasoning. Sprinkle with basil and thyme. Drizzle with olive oil if desired.

Serving & Storage

  • Serve warm, chilled, or at room temp.
  • Keeps in the fridge for up to 5 days.
  • Freezer-friendly for up to 3 months (note: zucchini may lose crispness).


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