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5 Things Every Canadian Should Know About Their Money Today

From a rate hold to a sovereign wealth fund — here's what's moving the needle on your finances right now. 01 — DEADLINE Today is the tax filing deadline — and your refund may be a lifeline April 30 is the last day most Canadians can file their 2025 income tax return without penalty. With the cost of living still squeezing household budgets, many Canadians are counting on their refund as a financial cushion. Filing late triggers a 5% penalty on any balance owing, plus 1% for each additional month. If you haven't filed yet, the CRA's NETFILE portal is still open — act before midnight. 02 — INTEREST RATES Bank of Canada holds steady at 2.25% — no relief yet for borrowers The Bank of Canada kept its policy rate at 2.25% yesterday — the third consecutive hold of 2026. Governor Tiff Macklem cited rising inflation driven by higher global energy prices tied to the Middle East conflict, while U.S. tariffs continue to weigh on exports. CPI inflation climbed to 2.4% in Ma...
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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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